Turtle Cake

by Houston Reynolds

Ingredients

• Chocolate Cake Mix
• 1 bag chocolate chips (larger ones if more crunch is desired
• 1 small caramel ice cream sauce*
• 1 small chocolate syrup*
• Heath toffee bits
• Butter/Pam
• aluminum liner stronger recommended!
• * your looking for size similar to a large Smuckers squeeze out jam container. The regular Hershey's  chocolate syrup size is a little bit to big. I have used this larger size and it still works great, but it will make an already rich cake that much richer.
• 1 - 12 inch dutch oven
• 24 briquettes - 10 on bottom and 14 on top

Directions 

• Mix cake mix per instructions
• Grease dutch oven aluminum foil and place into dutch oven
• Pour 2/3 of cake mix into dutch oven and cook for about 20 minutes (you want the cake mix to be not quite done)
• Cook with 10 coals on bottom and 14 coals on top
• remove lid cover top of cake with chocolate chips (can use larger chips if more crunchiness is desired)
• Pour in chocolate sauce and caramel sauce (about 3/4) of the container from both
• add the rest (1/3) of the cake mix to the top and cook until top is done (about 20 min)
• *Remove all but two or three coals from bottom to avoid burning the bottom*
• Remove lid and pour on the rest of the caramel and chocolate sauce and sprinkle in Heath Toffee Bits
• At the end you should have a really nice, very moist chocolate cake. Delicious!

The Picture below was taken of a cake made with the larger chocolate and caramel sauce containers. Under the layer of sauce is the moist cake. As you serve it, the sauce on top should run over the edges adding a nice cake topped with sauce look and taste.

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