A few weeks ago we celebrated my brother’s birthday. I was in charge of the cake. When I asked what he wanted, he told me “I like chocolate, nuts, and caramel.” So I looked for a cake recipe that met those criteria. I found this recipe for Chocolate Turtle Cake in one of my cookbooks and thought I’d give it a try.It ended up being phenomenal! Seriously some of the best cake I’ve had in ages. The sauce kind of caramelizes as it bakes, adding a wonderful candy like crunch. And the cake itself absorbs some of the sauce, so it is nice and moist. Add some sweetened whipped cream to the mix, and you’ve got one amazing chocolate cake!
I ended up adding some extra caramel sauce, but the original recipe didn’t call for it. I just wanted to have some of that gooey caramel dripping down the side of the cake. Looks pretty, and tastes good too. 🙂
Everyone raved about this cake! It is similar to the Skor Cake that everyone loves, but several family members said they prefer this turtle cake. It does make a prettier presentation, but I’ll let you be the judge on the taste. Seriously, if you love turtle candies, you have got to make this cake, and soon!!
Chocolate Turtle Cake
1/2 cup butter or margarine
1/4 cup whipping cream
1 cup brown sugar
3/4 cup chopped pecans
1 box devil’s food cake mix
1 1/4 cups water
1/2 cup oil
1 3/4 cups whipping cream
1/3 cup powdered sugar
1/2 tsp vanilla
1/3 cup caramel sauce (optional)
Chocolate curls or shavings (optional)
Combine butter, cream, and brown sugar in a small saucepan. Cook over low heat just till butter is melted, stirring occasionally. Pour evenly into two 9″ round cake pans that have been sprayed with non-stick cooking spray. Sprinkle the chopped pecans evenly between the two pans.
Combine cake mix, water, oil, and eggs in a large mixing bowl. Beat two minutes, then divide batter evenly between the two pans. Bake at 325° for about 40-45 minutes or until toothpick comes out clean. Let cool 5 minutes in pan, then invert onto cooling racks. Cool completely.
For topping, beat whipping cream till peaks form, then beat in powdered sugar and vanilla. Beat till stiff peaks form.
To assemble cake: Place first layer on a serving plate, nut side up. Top with half of the caramel sauce, letting some drip down the side. Spread half of the whipping cream over the caramel. Top with the second cake layer. Repeat caramel and cream layers. Top with chocolate curls or shavings if desired.