Meet the Sullivans: Double-Caramel Turtle Cake

April 27, 2011

Double-Caramel Turtle Cake

You know how sometimes you just feel like baking a cake? Okay, well, maybe it's just me then. I have so much time this week because I'm on Easter vacation--and last night I got the urge to bake a cake, so I posted on my Facebook page "I want to bake a cake. Any suggestions for what kind?" and the majority said CHOCOLATE, and so now I give you an amazing chocolate cake...

Double-Caramel Turtle Cake
For a printer-friendly version click here.  

Cooking spray
1 tablespoon all-purpose flour
1 1/2 cups boiling water
3/4 cup unsweetened cocoa
1 1/2 cups granulated sugar
6 tablespoons butter, softened
1 teaspoon vanilla extract
2 large eggs
1 2/3 cups all-purpose flour (7 1/2 ounces)
1 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt

Frosting: (I doubled the frosting recipe and gave it a splash of Godiva Chocolate liqueur)
2 tablespoons butter
1/4 cup packed dark brown sugar
2 to 3 tablespoons fat-free milk
2 teaspoons vanilla extract
2 cups sifted powdered sugar

2/3 cup fat-free caramel apple dip (such as T. Marzetti's)
1/4 cup finely chopped pecans, toasted

  1. Preheat oven to 350°.
  2. To prepare cake, coat bottoms of 2 (8-inch) round cake pans with cooking spray (do not coat sides of pans); line bottoms with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour.
  3. Combine boiling water and cocoa, stirring well with a whisk. Cool completely.
  4. Place granulated sugar, 6 tablespoons 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, stirring well with a whisk. Add flour mixture and cocoa mixture alternately to sugar mixture, beginning and ending with flour mixture.
  5. Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
  6. To prepare frosting, melt 2 tablespoons butter in a small saucepan over medium heat. Add brown sugar and 2 tablespoons milk; cook 1 minute or until sugar melts. Remove from heat; cool slightly. Combine butter mixture and 2 teaspoons vanilla in a large bowl. Gradually add powdered sugar; beat with a mixer at medium speed until smooth. Add additional milk, 1 teaspoon at a time, beating until spreading consistency.
  7. Place 1 cake layer on a plate; spread top with half of frosting. Place caramel dip in a small zip-top plastic bag. Snip a small hole in 1 corner of bag; drizzle half of caramel dip over frosting. Top with other cake layer. Spread remaining frosting over top of cake; drizzle with remaining caramel dip. Sprinkle with pecans.
 A few more cake glam shots: 

Keith and I give it 5 stars. The reviews online were great too, so you know it's not just me saying I love it! It is a very rich cake, so you might want to have some vanilla ice cream on hand to balance out the flavors. Enjoy!


Ali said...

Your cake looks amazing! I'm not much of a baker but I'm bookmarking this for the next time I need a showstopping dessert!

Jamie said...

This looks delicious!

erica said...

This cake looks amazing! Thanks so much for sharing! I am your newest follower.


Elizabeth Ann @ Elizabeth Ann's Recipe Box said...

Bookmarking this! :-) AMAZING!