Turtle Skillet Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour the bottom and sides of a 12-inch stainless steel, oven-safe skillet with shortening and flour, tapping out any excess flour.
• Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes, scraping bowl occasionally. Pour batter into the bottom of the prepared skillet.
• Bake, uncovered, in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
• Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen and carefully invert onto a large round platter. Let cool, about 30 minutes.
• Meanwhile, combine 1/2 of the caramel topping with the baking chocolate in a microwave-safe bowl. Microwave, uncovered, on high until chocolate is melted, about 30 to 60 seconds. Stir mixture until combined and smooth; carefully spread over the cake.
• Sprinkle cake with pecans and drizzle remaining caramel topping over top. Let stand until topping is set. Cut into wedges to serve.

Steps:

• Preheat oven to 350°. Coat bottom and sides of a 10-in. cast-iron or other ovenproof skillet with 1 tablespoon butter. Cut each biscuit in half; roll each piece into a ball. Place along outer edge of prepared skillet, leaving center open. Brush biscuit balls with remaining 2 tablespoons butter., In a small bowl, beat cream cheese and caramel topping until blended. Pour into center of skillet; sprinkle with chocolate chips. Bake until biscuits are browned and chocolate is softened, 25-30 minutes. If desired, stir cream cheese mixture until combined. Sprinkle with confectioners' sugar; serve warm.

Steps:

• Preheat oven to 350 degrees.
• Grease and flour bottom and sides of skillet with shortening and flour, tap out excess flour.
• Prepare cake mix according to package directions.
• Gently pour batter over bottom of skillet, spreading evenly.
• Bake, uncovered, 30-35 minutes or until toothpick inserted in center comes out clean.
• Carefully, remove skillet; cool cake.
• Loosen edges of cake and carefully invert onto platter.
• Place chocolate and half of the icecream topping in microwave; cook on high 30-60 seconds or until chocolate is melted and mixture is smooth.
• Spread caramel mixture over cake.
• Sprinkle pecans over cake.
• Drizzle with remaining ice cream topping.
• Let stand until topping is set.
• Cut into wedges.
• May serve with ice cream.

Steps:

• 1. You will need a 12" non-stick oven proof skillet or a 9 x 13 pa. . Preheat oven to 350. Melt 1 Tbsp. butter in the skillet on the stove top, spreading around.
• 2. Mix cake mix, milk, eggs and 1/3 cup melted butter with a hand or standing mixer until smooth. Pour into your pan, spreading evenly. These pans are good at distributing heat so you do not get a domed cake.
• 3. Bake about 30 minutes, testing with a straw to see if done. Let cool 5 minutes, then carefully turn out onto a large platter.
• 4. Put the chocolate and half the caramel sauce in a microwave safe dish and heat for 30-45 seconds, stirring until smooth. (or use small saucepan on stove)
• 5. Pour sauce over cooled cake, smoothing out to edges so it will drip over. Add the chopped nuts . If you want to drizzle the rest of the caramel sauce over the whole thing. Now take a picture because it is beautiful and yummy!