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id 22
Name Double-Caramel Turtle Cake
Main Dish Category Cakes and Frostings
Secondary Dish Category
Main Ingredient Flour
Other Ingredient
Number of People 12
List of Ingredients Cake:
Cooking Spray
1 T flour
1 1/2 c boiling water
3/4 c cocoa (unsweetened)
1 1/2 c sugar
6 T butter, softened
1 tsp vanilla
2 eggs
1 2/3 c flour
1 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt

Frosting:
2 T butter
1/4 c packed dark brown sugar
2-3 T fat-free milk
2 tsp vanilla
2 c powdered sugar

Topping:
2/3 c fat-free caramel apple dip (like T. Marzetti\\'s)
1/4 c chopped pecans, toasted (or not, your call)
Description Preheat oven to 350

To prepare cake, coat bottoms of 2 (8 inch) round cake pans with cooking spray (do not coat sides of pan); line bottoms with wax paper. Coat wax paper with cooking spray; dust with 1 T flour.

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

Place sugar, 6 T 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 c flour into dry measuring cups, level with knife. Combine flour, soda, powder, and salt, stirring well with a whisk. Add flour mixture and cocoa mixture alternately to sugar mixture, beginning and ending with flour mixture.

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 wire rack; remove from pans. Cool completely on wire rack.

To prepare frosting, melt 2 T butter in small saucepan over medium heat. Add brown sugar and 2 T 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, 2 tsp at a time until spreading consistency.

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 the 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.
Time 1 1/2 hours
Cooking Type Bake
Difficulty (1-5) 3
Notes Serves 16 people.
Origin American
Image