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Double Caramel Turtle Cake




Source of Recipe


Internet


List of Ingredients




2 tbsp. shortening
1 tbsp. all purpose flour
1 1/2 cups boiling water
3/4 cup unsweetened cocoa
1 1/2 cups granulated sugar
6 tbsp. butter softened
1 tsp. vanilla extract
2 large eggs
1 2/3 cups all purpose flour
1 tsp. baking soda
3/4 tsp. baking powder
1/4 tsp. salt

For the Frosting:
2 tbsp. butter
1/4 cup packed dark brown sugar
2 to 3 tbsp. milk
2 tsp. vanilla extract
2 cups sifted powdered sugar

For the topping:
2/3 cup caramel apple dip
1/4 cup finely chopped pecans, toasted

Recipe



Preheat oven to 350ºF.

To prepare cake:
Coat the bottoms of 2 (8 or 9-in.) round cake pans with the shortening, do not coat the sides. Line the bottoms with wax paper. Coat the wax paper with shortening. Dust with the 1 tbsp of flour.

Combine boiling water and cocoa. Stir well with a whisk. Cool completely.

Place granulated sugar, 6 tbsp. butter, and vanilla in a large bowl. Beat with a mixer at medium speed until well blended, about 5 minutes. Add eggs, 1 at a time, beating well after each addition.

Lightly spoon 1 2/3 cups flour into dry measuring cups. Level with a knife. Combine 1 2/3 cups flour, baking soda, baking powder, and salt. Stir well with a whisk.

Add flour mixture and cocoa mixture alternately to sugar mixture, beginning and ending with the flour mixture.

Pour batter into prepared pans. Sharply tap pans once on counter to remove air bubbles.

Bake at 350ºF. for 30 minutes or until a wooden toothpick inserted near center comes clean. Cool 10 minutes in pans on a wire rack. Remove from pans. Cool completely on wire rack.

To prepare frosting:
Melt 2 tbsp. butter in a small saucepan over medium heat. Add brown sugar and 2 tbsp. milk. Cook 1 minute or until sugar melts. Remove from heat, cool slightly.

Combine butter mixture and 2 tsp. vanilla in a large bowl. Gradually add powdered sugar. Beat with a mixer at medium speed until smooth. Add additional milk, 1 tablespoonful at a time, beating unil spreading consistency.

Place 1 cake layer on a plate. Spread top with half of the frosting. Place the caramel dip in a small zip top plastic bag. Snip a small hole in 1 corner of the bag. Drizzle half of the caramel dip over frosting. Top with other cake layer. Spread remaining frosting over top of cake. Drizzle with remaining caramel dip. Sprinkle with nuts.

Yield: 16 servings