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Banana Turtle Torte




Source of Recipe


internet


Recipe Introduction


Luscious layers of chocolate cake, whipped cream, caramel topping and nuts will tempt you. Yum!

1 box Betty Crocker® SuperMoist® German chocolate cake mix
Water, vegetable oil and eggs called for on cake mix box
1 1/2 cups whipping cream
3 bananas
1 cup butterscotch caramel topping
6 tablespoons chopped pecans, toasted


1. Heat oven to 350°F. Grease bottoms only of 2 (9-inch) round cake pans with shortening or cooking spray.
2. Make cake mix as directed on box, using water, oil and eggs. Bake as directed for 9-inch round pans. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling racks. Cool completely, about 1 hour. Freeze uncovered about 1 hour for easier cutting and frosting if desired.
3. In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.
4. Split each cake horizontally into 2 layers. Place top of 1 layer, cut side up, on serving plate. Spread 2/3 cup whipped cream over layer to within 1/4 inch of edge. Slice 1 banana; arrange on whipped cream, overlapping slices if necessary. Drizzle 1/4 cup butterscotch caramel topping over banana, spreading to coat slices. Sprinkle with 2 tablespoons pecans.
5. Top with bottom half of layer, cut side down; top with 2/3 cup whipped cream, 1 sliced banana, 1/4 cup butterscotch caramel topping and 2 tablespoons pecans. Top with bottom half of second cake, cut side up. Repeat filling. Top with top half of cake, cut side down. Frost top of cake with remaining whipped cream. Spoon remaining butterscotch caramel topping over whipped cream. Swirl caramel into whipped cream with tip of knife.
6. Cover; refrigerate about 2 hours or until ready to serve. For best results, serve cake the same day. Store covered in refrigerator.
High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box.