Chocolate Turtle Cake by Mary-Grace Hamilton - Musely
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Chocolate Turtle Cake

posted in Food & Drink > Recipes
05/10/2016
  • Ingredients: 

    * Cake

    * 1¾ cups all purpose flour

    * 1 cup sugar

    * 1 cup brown sugar

    * ¾ cup unsweetened cocoa powder

    * 1½ teaspoons baking powder

    * 1½ teaspoons baking soda

    * ½ teaspoon salt

    * 2 eggs

    * 1 cup buttermilk

    * ½ cup vegetable oil or butter, melted

    * 2 teaspoons vanilla

    * ⅔ cup caramel ice cream topping, divided (I like smuckers simple delight salted caramel because it is thicker)

    * ⅔ cup chopped pecans, divided

  • Ingredients: 

    * Frosting

    * ½ cup butter, softened

    * 2⅔ cups powdered sugar

    * ½ cup unsweetened cocoa powder

    * 5 tablespoons milk

    * 1 teaspoon vanilla 

  • Directions: 

    1.) Preheat oven to 350 degrees F. Grease and flour two 9" round baking pans. Set aside

    2.) In a large bowl combine the flour, sugar, brown sugar, cocoa powder, baking powder, baking soda and salt. Add in the eggs, buttermilk, oil or butter, and vanilla. Beat on low speed for 1 minute then on medium speed for 2 minutes.

    3.) Pour batter evenly into the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from the pans. Cool completely before frosting.

  • 4.) For the frosting beat the the butter until pale and fluffy. Slowly add in the powdered sugar and cocoa powder along with the milk and vanilla. Beat well until smooth and fluffy. Add additional milk if needed.

  • 5.) To assemble place one cake round on a serving platter. Spread a thin amount of frosting over the top of the cake and pipe a boarder around the top. Carefully spread ⅓ cup of caramel then sprinkle with ⅓ cup chopped pecans. Place other cake round on top and lightly frost the whole cake. Let stand for 5 minutes. This is the crumb coating and it will hold all of the crumbs in place after it dries a little. Using the rest of the frosting finish the cake leaving enough frosting to pipe a boarder around the top to hold in the caramel. Top with remaining caramel and pecans.

  • NOTES: 

    This cake can also be make in a 9x13 baking pan. Place on a serving platter frost with frosting and pipe a boarder around the top of and bottom of the cake. Top with the caramel and pecans. 
    This does not make a lot of frosting for the layered cake, so if you like your frosting on the thicker side double the frosting recipe.

  • Enjoy! 
    Enjoy! 

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