PHYLLIS HARPER: Readers respond to Turtle Cake recipe request

I've probably gained five pounds from reding Turtle Cake recipes — it looks that rich.

It's not complicated to make Turtle Cake using a cake mix, and since it is so rich, any of these recipes will go a long way because you'll need to serve small slices.

Mary Morgan from Plantersville sent the first recipe in answer to last week's call for versions of the sweet treat. Then, another slightly modified version came shortly afterward from Betty Black of Tupelo. Betty uses Dutch chocolate cake mix in her version — still as rich as ever.

Mary said she took the cake to a dinner at Evergreen Methodist Church recently, and it made for a big hit.

The response to requests was gratifying. Martha Ann Medlin from Ripley enclosed a fresh strawberry pie recipe in addition to the cake recipe, which is great because strawberries are beginning to appear at the market. And locally grown berries will be ready before long.

TURTLE CAKE

Cake

1 box German chocolate cake mix

1 stick margarine

1 pound caramels

1 small can evaporated milk

1 (12-ounce) bag chocolate chips

1 cup chopped nuts

Caramel frosting

1 stick margarine

1 cup brown sugar

1/4 cup milk

2 cups powdered sugar

Fudge frosting

2 cups sugar

2 tablespoons corn syrup

2 squares chocolate

1/2 cup milk

1/2 teaspoon baking powder

2 tablespoons butter

1 teaspoon vanilla

To make the cake, prepare the mix as directed on the box, then set aside. Melt butter and caramels together over low heat. When dissolved, add milk and blend well.

Pour one-half of cake batter into greased 9x13-inch pan. Bake 15 to 20 minutes at 350 degrees, then remove from oven. Pour caramel mixture over cake. Sprinkle chocolate chips and nuts over caramel. Pour rest of cake batter over chips and nuts, and return to oven for another 20 minutes.

The cake can be served plain or with either the caramel or fudge frostings. To make the former, combine margarine and brown sugar over low heat for 2 minutes. Add milk, bring to a boil, then cool. Add powdered sugar and mix well. Add a few more drops of milk if needed for spreading consistency.

To make the fudge frosting, cook sugar, syrup, chocolate and milk over low heat, stirring to prevent burning, until it reaches the soft-ball stage. (A drop added to cold water will form a soft ball.) Add baking powder and butter. Cool to lukewarm. Add vanilla and beat with spoon until light and creamy.

FRESH STRAWBERRY PIE

Crust (make first)

1/4 cup sugar

3/4 stick margarine

3/4 cup flour

1/4 cup pecans, finely chopped

Filling

1 1/3 cup sugar

1 1/2 cup water

6 tablespoons cornstarch

6 tablespoons strawberry gelatin

1 pint strawberries

To make the crust, mix ingredients and press into greased and floured pie pan. Bake at 350 degrees until golden brown. Set aside.

For the filling, cook ingredients in heavy saucepan until very thick, stirring constantly. Cool.

Stem strawberries, slice and place in crust. Pour filling over strawberries. Chill. Top with whipped cream or nondairy topping.

FESTIVE CHICKEN SALAD

1 (8 1/2-ounce) can crushed pineapple, undrained

1 (8-ounce) container soft Philadelphia brand cream cheese

2 cups chopped, cooked chicken

1 (6-ounce) can water chestnuts, drained and sliced

1/2 cup celery slices

1/4 cup green onion slices

1/4 cup slivered almonds, toasted

1/4 teaspoon salt

Dash of pepper

4 medium tomatoes

Drain pineapple, reserving syrup. Combine reserved syrup and cream cheese, mixing until well blended. Add pineapple and combine remaining ingredients. Mix lightly. Chill. Cut each tomato into six sections, almost to stem end. Fill with chicken salad.