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Turtle cake
Nb persons: 16
Yield:
Preparation time:
Total time:
Source:
Prep 30 minutes Bake at 350 for 30-35 minutes Cake: | |
1 | egg |
2/3 cup | vegetable oil |
1 cup | buttermilk |
2 cups | all purpose flour |
1 3/4 cups | sugar |
1/2cup | unsweetened cocoa powder |
1 tbsp. | baking soda |
1 tsp | salt |
1 cup | hot brewed coffee |
Topping: | |
1 cup | sugar |
1/3 cup | milk |
5 tbs | unsalted butter |
1 1/2 cups | semisweet chocolate chips |
1/2 cup | prepared caramel topping |
1 cup | toasted pecans, crushed, ( see note) |
Cake: heat over to 350. Grease a 13x9x2 inch baking pan with nonstick cooking spray.
2- combine egg, oil and buttermilk in a small bowl. In a large bowl, whisk together the flour, sugar, cocoa, baking soda and salt. Beat egg mixture into dry ingredients; continue beating until well blended; slowly stir in the hot coffee.
3- place mixture into prepared pan. Bake at 350 for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.
4- topping: mix sugar and milk in heavy saucepan until sugar is dissolved. Add butter and bring to a boil. Remove from heat. Place chocolate chops in a bowl; pour hot mixture on top. Stir until smooth.
5- spread warm chocolate topping over cooled cake. Drizzle caramel topping over frosting; sprinkle with crushed pecans.
Note; toast pecans on a baking sheet at 400 degrees for 8 minutes.
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