Search
Pies Cookies & Bars Ice Creams & Popsicles Cakes & Frostings Candies & Brittles Caramels & Dessert Sauces Fudge Other Desserts VIEW ALL >
Appetizers Main Dishes Breakfast & Brunch Side Dishes Sauces & Glazes Breads & Rolls VIEW ALL >
Beverages Popcorn & Snack Mixes VIEW ALL >
Kid-Friendly Recipes Craft Projects VIEW ALL >
Quick & Easy
Holiday Favorites
Benefits of Using Karo in Your Recipes About Corn Syrup LEARN MORE >
Our History

Turtle Cake with Sea Salt Caramel Sauce

PrintPrint Recipe
  • Yield: 15 servings
  • Prep Time: 0:25
  • Bake Time: Per package directions
  • Cool Time: 20 minutes

Ingredients

  • 1-1/2 cups brown sugar
  • 1 cup Karo® Light OR Dark Corn Syrup
  • 1/4 cup butter or margarine
  • 1 cup whipping cream
  • 1 teaspoon sea salt fine grind
  • 2 teaspoons pure vanilla extract
  • 1 box (-/ ounces) chocolate cake mix
  • 1 cup semi-sweet chocolate chips
  • 1 carton ( ounces) whipped topping, thawed
  • 1/2 cup chopped pecans, toasted

Directions

  1. Combine brown sugar, corn syrup and butter in a 2-quart saucepan. Stirring frequently, bring to a full boil over medium heat and boil 1 minute.
  2. Remove from heat; immediately stir in cream, sea salt and vanilla. Set aside to cool while baking cake. Or prepare sauce ahead of time and refrigerate.
  3. Prepare cake mix according to package directions. Pour into greased and lightly floured 13 x 9-inch pan. Sprinkle with chocolate chips. Bake according to package directions.
  4. Remove cake from oven and let cool on wire rack for 20 minutes. Using end of a wooden spoon, poke holes into the cake at 1-inch intervals. Slowly pour caramel sauce over cake, allowing it to soak into holes. Reserve 3/4 cup sauce.
  5. Top cake with whipped topping. Drizzle with remaining Sea Salt Caramel Sauce and sprinkle with pecans. Refrigerate until ready to serve.
A hand pouring Karo Corn Syrup in to a glass bowl

About
Corn Syrup

See why there’s no substituting Karo® Corn Syrups for treats with a delicate sweetness and smooth texture

Learn More
← previous recipe next recipe →
instagram

Tried this recipe?

Share with our community. #KAROSYRUP @KARO_CORN_SYRUP

You May Also Like

Cinnamon Raisin Pecan Cake

Butterscotch Sauce

Brown Sugar Cake with Caramel Nut Topping
print image

Turtle Cake with Sea Salt Caramel Sauce

  • Yield: 15 servings
  • Prep Time:  25 minutes
  • Bake Time: Per package directions
  • Cool Time: 20 minutes

Ingredients

  • 1-1/2 cups brown sugar
  • 1 cup Karo® Light OR Dark Corn Syrup
  • 1/4 cup butter or margarine
  • 1 cup whipping cream
  • 1 teaspoon sea salt fine grind
  • 2 teaspoons pure vanilla extract
  • 1 box (-/ ounces) chocolate cake mix
  • 1 cup semi-sweet chocolate chips
  • 1 carton ( ounces) whipped topping thawed
  • 1/2 cup chopped pecans toasted

Directions

  • Combine brown sugar, corn syrup and butter in a 2-quart saucepan. Stirring frequently, bring to a full boil over medium heat and boil 1 minute.
  • Remove from heat; immediately stir in cream, sea salt and vanilla. Set aside to cool while baking cake. Or prepare sauce ahead of time and refrigerate.
  • Prepare cake mix according to package directions. Pour into greased and lightly floured 13 x 9-inch pan. Sprinkle with chocolate chips. Bake according to package directions.
  • Remove cake from oven and let cool on wire rack for 20 minutes. Using end of a wooden spoon, poke holes into the cake at 1-inch intervals. Slowly pour caramel sauce over cake, allowing it to soak into holes. Reserve 3/4 cup sauce.
  • Top cake with whipped topping. Drizzle with remaining Sea Salt Caramel Sauce and sprinkle with pecans. Refrigerate until ready to serve.