ahammons
- 763
Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature may not be available in some browsers.
ChefBeckyD said:For the topping - I would make sure it was warmer, so it would spread easier - and also frost the cake as soon as you flip it. Don't wait for it to cool.
For a pointy middle......hmmm, I'm stumped on that one. I make this cake all the time - I always use butter - I just melt it and sorta swirl it around the bottom of the pan, and then pour in the cake mix. I've never had a "pointy middle" Was the temperature correct? Usually a cake will raise in the middle like that because the edges either can't climb the sides of the pan (don't spread the butter along the sides) or because the temp is high enough that the edges are baking faster than the middle - once they are baked, they won't climb any higher. (which is why muffins are usually baked at a higher temp. - to give them that nice peak)
After the cake is glazed with the caramel/chocolate mixture, I sprinkle the chopped pecans all over it, and then drizzle more caramel over it. It always gets lots of oohhhs and aahhhs.
lauraP2000 said:Thanks Becky - I think I did get some butter on the sides, so I'll be sure not to do that again. And adding more caramel after the nuts sounds good too. When I got home, I realized I completely forgot that last "optional" step!
I had baked the cake in advance at home (as I had seen another consultant do), but I could try baking it at the host's place. But aren't you supposed to let the cake cool in the pan before flipping anyway?
The Turtle Fudge Skillet Cake requires the following ingredients: chocolate cake mix, eggs, vegetable oil, milk, caramel sauce, chopped pecans, and chocolate chips.
Yes, you can use a regular cake pan instead of a skillet. Just be sure to adjust the baking time accordingly.
To make the chocolate fudge topping, simply melt chocolate chips and milk in a microwave-safe bowl, stirring until smooth. Then pour it over the baked cake and add the toppings.
Yes, you can substitute the pecans with walnuts or almonds if desired.
The cake can be stored in an airtight container at room temperature for up to 3 days. You can also freeze it for longer storage, just be sure to thaw it before serving.