CAFE LATTE'S TURTLE CAKE
My friend/co-worker Pat makes the best desserts. When she brought this cake to work we all begged for the recipe! It is worthy of company. She accredits it to the Cafe Latte in St. Paul, Minnesota as shared in Midwest Living magazine. (Cooking time reflects chilling time).
Provided by Acerast
Categories Dessert
Time 2h30m
Yield 1 layer cake, 12-16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- Grease three 9-inch round cake pans.
- Line the bottom of each with parchment paper.
- Grease the paper.
- Dust with unsweetened cocoa powder.
- In a small bowl combine the egg, buttermilk and oil; set aside.
- In a large bowl, sift together flour, 1 3/4 cup sugar, 1/2 cup cocoa powder, baking soda and salt.
- Gradually add buttermilk mixture to flour mixture, beating with an electric mixer until combined.
- Gradually beat in 1 cup hot brewed coffee.
- Pour batter into prepared pans; spread evenly. (Layers will appear shallow).
- Bake for 25 to 30 minutes or until a wooden pick inserted near center comes out clean.
- Cool in pans on wire racks 10 minutes.
- Loosen sides from pans, invert cakes on racks.
- Remove cakes from pans.
- Peel off paper; cool thoroughly.
- When cool, prepare the frosting.
- In a small saucepan, combine 1 cup sugar and 1/2 cup milk.
- Add 6 Tablespoons butter.
- Bring to boiling, stirring constantly.
- Remove from heat.
- Add 12 semi-sweet chocolate pieces.
- Whisk until smooth.
- If frosting seems to thick or grainy, stir in 1 to 2 teaspoons freshly brewed hot coffee.
- (Frosting makes about 2 1/2 cups).
- Place 1 cake layer, top-side DOWN, onto a serving plate.
- Using an icing spatula or wide knife, work quickly to frost top of this layer with 1/3 of the frosting, pushing it out slightly from edges to make ripple or pedal effect.
- Arrange 1/3 of the pecans on top and drizzle with 1/4 cup of the caramel topping.
- Top with the second layer, top-side DOWN.
- Repeat the above frosting steps with 1/3 of the frosting, pecans and caramel topping.
- Top with the third layer, right side UP.
- Repeat with frosting, pecans and caramel topping.
- Chill cake 1 to 2 hours before serving.
Nutrition Facts : Calories 724.5, Fat 35.9, SaturatedFat 11.2, Cholesterol 36.2, Sodium 654, Carbohydrate 99.1, Fiber 5, Sugar 62.5, Protein 7.2
SPECIAL TURTLE CAKE
Provided by Food Network
Categories dessert
Time 1h45m
Yield One 4-layer cake
Number Of Ingredients 21
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray the bottom and sides of two 8-inch round aluminum cake pans with nonstick cooking spray.
- In a large mixing bowl, combine the eggs, oil, 8 ounces water, buttermilk, vanilla, sugar, flour, cocoa powder, baking soda, baking powder and salt. Whisk by hand until completely smooth. Scrape down the sides of the bowl and whisk once more to ensure no lumps.
- Pour the cake batter into the prepared cake pans. Bake until the cakes are firm and a toothpick inserted into the center comes out clean, 18 to 22 minutes.
- For the meringue frosting: Mix the sugar with about 1 cup water in a medium saucepan. Place over medium-high heat and bring to a boil.
- Meanwhile, whip the egg whites in a stand mixer until they just reach medium peaks. Adjust to low speed and leave running.
- Continue cooking the sugar until it reaches the soft-boil stage--the bubbles on the surface will start to pop more often but the sugar should not change color and caramelize.
- Adjust the mixer to high speed and slowly pour the cooked sugar into the whipped egg whites. Gradually add the butter, whipping until smooth. (Makes 28 ounces.)
- For the ganache: Bring the cream to a simmer in a saucepan, and then stir in the chocolate and cayenne. (Makes 3/4 cup.)
- For the turtle filling: Combine the sugar in a large saucepot and mix with just enough water until it resembles wet sand. Bring to a boil and cook until the mixture begins to caramelize.
- Allow the sugar to cook until it reaches a dark brown color. As soon as it JUST starts to smoke, remove from the heat and immediately add the cream, CAREFUL, the mixture will boil and bubble and is very hot. Once all the cream is added, whisk the mixture and then add the butter, whisking until fully incorporated.
- Toast the pecans in a 425-degree oven for 10 minutes, and sprinkle with salt as soon as they come out. Mix the pecans into the caramel and let cool to room temperature. (Makes 1 pound.)
- To assemble the cake: Slice the cakes in half horizontally to make 4 even cake layers. Pipe a ring of frosting around the edge of one of the bottom layers and fill the center with turtle filling--the buttercream ring will prevent the turtle filling from oozing out the sides of the cake.
- Spread a thin layer of ganache on top of the turtle filling and repeat with the remaining cake layers.
- Frost the entire cake as desired with the frosting.
TURTLE CAKE
Serve this tasty Turtle Cake tonight! Earn oohs and ahhs from everybody around the table with the sweet layers of this Turtle Cake recipe.
Provided by My Food and Family
Categories Recipes
Time 1h50m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Spoon half the COOL WHIP into bowl; refrigerate to thaw. Return remaining COOL WHIP to freezer. Prepare cake batter and bake as directed on package for 2 (9-inch) round layers, adding dry pudding mix to cake mix before mixing with liquid ingredients. Cool cakes in pans 10 min.; invert onto wire racks. Remove pans. Cool cakes completely.
- Meanwhile, microwave caramels and water in microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted and mixture is well blended, stirring every 45 sec. Cool slightly.
- Beat cream cheese in large bowl with mixer until creamy. Add caramel sauce; mix well. Blend in thawed COOL WHIP. Stack cake layers on plate, filling and frosting top with cream cheese mixture. Refrigerate while preparing chocolate glaze and garnishes.
- Melt 2 oz. chocolate as directed on package. Dip half of each wafer in chocolate; place on waxed paper-covered baking sheet. Top with nuts. Refrigerate until ready to use.
- Microwave frozen COOL WHIP and remaining chocolate in microwaveable bowl 3 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool 10 min.
- Spread COOL WHIP mixture onto top of cake. Garnish with wafers. Keep refrigerated.
Nutrition Facts : Calories 430, Fat 23 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 50 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
TURTLES® CAKE I
Chocolate cake with melted caramels, nuts, and chocolate chips in the middle.
Provided by Debbie
Categories Desserts Cakes Cake Mix Cake Recipes
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.
- Mix cake mix according to package directions. Pour a little less than half of the batter into prepared pan and bake for 15 minutes at 350 degrees F (175 degrees C) remove from oven.
- Melt caramels, margarine, and milk in the microwave on high (takes about 10 minutes), stirring a couple times. Or alternately melt in a sauce pan over medium low heat. Pour melted caramel mixture over cake, sprinkle with pecans, and chocolate chips, and pour remaining cake batter over the top.
- Bake at 350 degrees F (175 degrees C) for 20 to 35 minutes.
Nutrition Facts : Calories 270.2 calories, Carbohydrate 35.5 g, Cholesterol 18.1 mg, Fat 14.1 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 6.3 g, Sodium 246.3 mg, Sugar 25.7 g
STREUSEL COFFEE CAKE
Here's a moist coffee cake with a nutty streusel topping.
Provided by Taste of Home
Time 1h5m
Yield 12-14 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and soda; add to creamed mixture alternately with sour cream, beating well after each addition. , Spoon half of batter into a greased 10-in. tube pan. Combine topping ingredients; sprinkle half over batter. Add remaining batter and topping. , Bake at 350° for 45 minutes or until done. Cool in pan on wire rack for 10 minutes before removing from pan to cool completely. For icing, combine all ingredients until smooth; drizzle over cake.
Nutrition Facts :
CHOCOLATE TURTLE CAKE
No wonder this is a bake sale winner! Devil's food cake sandwiches caramel, pecans and, yes, more chocolate in the middle. Yum.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 20
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom of 13x9-inch pan.
- Make cake batter as directed on box. Pour half of the batter into pan. Bake 22 minutes. Refrigerate remaining batter.
- Meanwhile, in 1-quart saucepan, heat caramels and evaporated milk over medium heat, stirring frequently, until caramels are melted. Stir in pecans. Pour caramel mixture over warm cake in pan. Sprinkle with chocolate chips. Spread with remaining batter. Bake 25 to 28 minutes or until cake springs back when lightly touched. Run knife around sides of pan to loosen cake. Cool at least 30 minutes. Serve with ice cream, drizzle with toppings and sprinkle with pecans. Store loosely covered.
Nutrition Facts : Calories 310, Carbohydrate 40 g, Cholesterol 35 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 24 g, TransFat 0 g
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