Decadent Turtle Cake

Name: Decadent Turtle Cake
Ingredients: unsweetened cocoa powder; 1 egg, slightly beaten; 1 cup buttermilk (see note) or 1 cup sour milk (see note); 23 cup cooking oil; 2 cups all-purpose flour; 1 34 cups sugar; 12 cup unsweetened cocoa powder; 1 tablespoon baking soda; 1 teaspoon salt; 1 cup freshly brewed hot coffee; 1 cup sugar; 12 cup milk; 6 tablespoons butter; 2 cups semisweet chocolate; 2 tablespoons hot coffee; 1 12 cups pecan halves, toasted; 34 cup purchased caramel ice cream topping

17 ingredients

35 steps

Ingredients

unsweetened cocoa powder
1 egg, slightly beaten
1 cup buttermilk (see note) or 1 cup sour milk (see note)
23 cup cooking oil
2 cups all-purpose flour
1 34 cups sugar
12 cup unsweetened cocoa powder
1 tablespoon baking soda
1 teaspoon salt
1 cup freshly brewed hot coffee
1 cup sugar
12 cup milk
6 tablespoons butter
2 cups semisweet chocolate
2 tablespoons hot coffee
1 12 cups pecan halves, toasted
34 cup purchased caramel ice cream topping

Directions

1

Grease three 9-inch cake pans*.
2

Line the bottom of each pan with parchment paper.
3

Grease the paper; dust with unsweetened cocoa powder.
4

Set pans aside.
5

2.
6

In a small bowl, stir together egg, buttermilk and cooking oil; set aside.
7

In a large bowl, stir together flour, sugar, 1/2 cup cocoa powder, baking soda and salt.
8

Gradually add buttermilk mixture to flour mixture, beating with an electric mixer until combined.
9

Gradually beat in hot coffee.
10

Pour batter into prepared pans; spread evenly.
11

(Layers will appear shallow.
12

).
13

3.
14

Bake in a 350 degree F oven for 25 to 30 minutes or until a wooden toothpick inserted near center comes out clean.
15

Cool cakes on a wire racks for 10 minutes.
16

Loosen sides from pans, then invert cakes on racks.
17

Remove cakes from pans.
18

Peel off paper; cool thoroughly.
19

4.
20

When the cakes are cool, make the Chocolate Frosting.
21

Place 1 cake layer, top-side down, onto a serving plate.
22

Using an icing spatula or wide knife, work quickly to frost the top of this layer with one-third of the frosting, pushing it out slightly from edges to make ripple or petal effect.
23

Arrange one-third of the pecans on top and drizzle with 1/4 cup of the ice cream topping.
24

Top with the second layer, top-side down.
25

Repeat with frosting, pecans and caramel topping.
26

Top with the third layer, right side up.
27

Repeat with remaining frosting, pecans and caramel topping.
28

Frosting: In a small saucepan, combine sugar and milk.
29

Add butter.
30

Bring to boiling, stirring constantly.
31

Remove from heat.
32

Add semisweet chocolate pieces.
33

Using a wire whisk, mix until smooth.
34

If frosting is too thick or grainy, stir in 1 to 2 teaspoons freshly brewed hot coffee.
35

Chill cake 1 to 2 hours before serving.