Staff at Cafe Latte created their famous Turtle Cake in 1985. It's still a star. Thick caramel topping works best in this recipe. Some of the caramel will ooze from the cake as it chills.
Cake:
1) Grease three 9-inch cakes pans (If you only have two, refrigerate 1/3 of the batter while you bake the two. Clean and prepare one of the pans as directed, and bake the last layer.) Line the bottom of each cake pan with parchment paper. Grease the paper; dust with unsweetened cocoa powder. Set the prepared pans aside.
2) In a small bowl, stir together egg, buttermilk and vegetable oil; set aside. In a large mixing bowl, stir together flour, sugar, 1/2 cup cocoa powder, baking soda and salt. Gradually add the buttermilk mixture to flour mixture, beating with an electric mixer until combined. Gradually beat in hot coffee. Pour batter into prepared pans. (Layers will appear shallow).
3) bake in a 350 degree F oven for 22 to 25 minutes or until wooden toothpick inserted near center comes out clean. Cool cakes in pans on wire racks for 10 minutes. Loosen sides from pans, then invert cakes on rakes. Remove the cake layers from pans. Peel off paper; cool thoroughly.
4) When the cakes are cool, make the Chocolate Frosting. Place on cake layer, top side down, onto a serving plate with a lip (to catch excess icing). Using an icing spatula or wide knife, work quickly to frost the top of this layer with one-third of the frosting. Arrange one-third of the pecans on top and drizzle with some of the ice cream topping. Top with the second layer, top side down. Repeat with frosting, pecans and caramel topping. Top with the third layer, top side up. Repeat with remaining frosting, pecans and caramel topping. Chill cake 1-2 hours before serving.
Chocolate Frosting:
In a medium saucepan, stir together sugar and milk. Add butter and bring the mixture to boiling, stirring constantly. Remove from heat. Add semisweet chocolate chips. Using a wire whisk, mix in the chocolate until smooth. If frosting is too thick or grainy, stir in 1-2 teaspoons of hot coffee. If necessary, let stand several minutes before using. Makes about 2 1/2 cups of frosting (enough for 1 batch of this cake).
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Serving Size: 1 Serving (278g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 1002 | ||
Calories from Fat: 769 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 85.5g | 114 % | |
Saturated Fat 41.5g | 207 % | |
Monounsaturated Fat 30.5g | ||
Polyunsanturated Fat 8.5g | ||
Cholesterol 154.7mg | 48 % | |
Sodium 8625.6mg | 297 % | |
Potassium 350mg | 9 % | |
Total Carbohydrate 62g | 18 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 57.5g | ||
Protein 7.4g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1002
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