CHOCOLATE TURTLE CAKE
We created this decadent chocolate cake showcasing a creamy caramel layer and rich ganache. A small slice goes a long way to satisfy a sweet tooth.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 3h20m
Yield 16 servings.
Number Of Ingredients 34
Steps:
- Dissolve cocoa in boiling water; cool. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture alternately with buttermilk and cocoa mixture, beating well after each addition., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For caramel layer: Line a 9-in. round pan with foil and grease the foil with butter. Sprinkle with pecans; set aside., In a large heavy saucepan, combine the sugar, brown sugar, 1/2 cup cream, corn syrup and butter. Bring to a boil over medium heat. Cook and stir until smooth and blended, about 5 minutes. Gradually stir in remaining cream. Bring to a boil over medium-low heat, stirring constantly. Cook and stir until a candy thermometer reads 238° (soft-ball stage), about 10 minutes., Remove from the heat. Quickly pour into prepared pan (do not scrape saucepan). Cool., For ganache layer: Line a 9-in. round pan with foil and grease the foil with 1 teaspoon butter. Sprinkle with pecans; set aside. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Pour over pecans. Cool to room temperature; chill until set., For frosting: In a microwave, melt unsweetened chocolate and chocolate chips; stir until smooth. Cool slightly. In a large bowl, beat the confectioners' sugar, butter, milk, cocoa and vanilla until smooth; beat in melted chocolate., To assemble cake: Place one cake layer on a serving plate; remove foil from caramel and place on top. Top with another cake layer; remove foil from ganache and place on top. Top with remaining cake layer. Frost top and sides of cake. Garnish as desired.
Nutrition Facts : Calories 1138 calories, Fat 59g fat (32g saturated fat), Cholesterol 153mg cholesterol, Sodium 483mg sodium, Carbohydrate 152g carbohydrate (118g sugars, Fiber 4g fiber), Protein 10g protein.
CHOCOLATE TURTLE CAKE
No wonder this is a bake sale winner! Devil's food cake sandwiches caramel, pecans and, yes, more chocolate in the middle. Yum.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 20
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom of 13x9-inch pan.
- Make cake batter as directed on box. Pour half of the batter into pan. Bake 22 minutes. Refrigerate remaining batter.
- Meanwhile, in 1-quart saucepan, heat caramels and evaporated milk over medium heat, stirring frequently, until caramels are melted. Stir in pecans. Pour caramel mixture over warm cake in pan. Sprinkle with chocolate chips. Spread with remaining batter. Bake 25 to 28 minutes or until cake springs back when lightly touched. Run knife around sides of pan to loosen cake. Cool at least 30 minutes. Serve with ice cream, drizzle with toppings and sprinkle with pecans. Store loosely covered.
Nutrition Facts : Calories 310, Carbohydrate 40 g, Cholesterol 35 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 24 g, TransFat 0 g
NUTTY CHOCOLATE TURTLE CAKE
Caramels and chopped chocolate and pecans are scrumptious add-ins for this super-moist, easy-to-make turtle cake.
Provided by My Food and Family
Categories Dairy
Time 1h55m
Yield 24 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Beat first 6 ingredients in large bowl with mixer until blended. Stir in chopped nuts and chocolate. Pour into greased and floured 13x9-inch pan. Top with 24 caramels, spacing evenly in batter.
- Bake 45 to 50 min. or until toothpick inserted in center comes out clean. Cool 10 min. Remove cake to wire rack; cool completely.
- Microwave remaining caramels and 1 Tbsp. water in microwaveable bowl on HIGH 1 to 1-1/2 min. or until caramels begin to melt. Stir until caramels are completely melted and mixture is well blended. Carefully spread onto cake. Top with pecan halves.
Nutrition Facts : Calories 310, Fat 19 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
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