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Banana Chocolate Turtle Cake
Banana Chocolate Turtle Cake Eileen Goltz | Pareve or Dairy
1½ hours 30 minutes
1 hour
12 to 14 servings

The perfect combination of bananas and chocolate in a gooey dessert.

  • 1 (18¼ oz.) package devil’s food cake mix
  • 1⅓ cups water
  • ½ cup, plus 2 teaspoons vegetable oil, divided
  • 3 eggs
  • 2 medium bananas, finely chopped
  • 1 (14 oz.) bag caramels, unwrapped
  • ½ cup evaporated milk or pareve sour cream
  • 1 cup plus ⅓ cup semisweet chocolate chips
  • 1 cup chopped pecans

  1. Preheat oven to 350°F. Lightly spray, bottom only of a 13x9-inch baking pan with nonstick cooking spray.
  2. In the bowl of an electric mixer combine the cake mix, water, 1/2 cup oil and eggs and mix, on a low speed for 1 minute, scraping bowl as needed.
  3. Pour half the batter into the pan.
  4. Bake for 25 minutes.
  5. Heat caramels and evaporated milk in saucepan over medium heat; stir frequently, until melted and smooth.
  6. Stir in the pecans.
  7. Sprinkle the top of the warm cake evenly with the bananas. Pour the caramel mixture over the bananas.
  8. Sprinkle the top of the caramel with 1 cup chocolate chips.
  9. Carefully spread remaining batter over top and bake for an additional 30 minutes.
  10. 5 minutes before the cake is done combine the remaining 1/3 cup chocolate chips and 2 teaspoons oil in small saucepan.
  11. Heat over low heat, stir constantly until the mixture is smooth.
  12. Remove the cake from the oven and drizzle the chocolate mixture over the warm cake. Cool for at least 20 to 30 minutes before serving.

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