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Category: Cakes
Prep Time: Cook Time: Total Time:
Cake Batter
1 1/2 cups semisweet chocolate morsels
1/2 cup butter, softened
1 (16-oz) pkg light brown sugar
3 large eggs
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 (8-oz) container sour cream
1 cup hot water
2 tsp vanilla extract
Preparation
Melt semisweet chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total time). Stir until smooth.
Beat butter and brown sugar at medium speed with an electric mixer, beating about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla. Use immediately, following directions for desired cake.
Caramel Filling
1 cup butter
2 cups sugar
2 tbsp corn syrup
1 cup whipping cream
1 cup chopped pecans, toasted
Chocolate Ganache
1 (12-oz) pkg semisweet chocolate morsels
1/2 cup whipping cream
3 tbsp butter
Spoon batter evenly into 3 greased and floured 9-inch round cake pans. Bake at 350 for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans, and let cool completely on a wire rack.
Place 1 cake layer on a serving platter; spread top with 1 cup Caramel Filling, and sprinkle with 1/3 cup chopped pecans. Repeat procedure with remaining cake layers. Spread Chocolate Ganache evenly around sides of cake.
Caramel Filling: Melt butter in a heavy 3-quart saucepan over medium heat. Add sugar and corn syrup, and cook, stirring constantly, 6 to 8 minutes or until mixture turns a deep caramel color. Gradually add cream, and cook, stirring constantly, 1 to 2 minutes or until smooth. Remove from heat, and let cool. Chill 2 hours or until thickened and spreading consistency. Note: Caramel Filling may be made up to 3 days ahead and refrigerated. Let stand at room temperature 1 hour or until spreading consistency.
Chocolate Ganache: Microwave semisweet chocolate morsels and whipping cream in a 2-quart microwave-safe bowl at MEDIUM (50% power) 2 1/2 to 3 minutes or until chocolate begins to melt.
Whisk until chocolate melts and mixture is smooth. Whisk in butter; let stand 20 minutes. Beat at medium speed with an electric mixer 3 to 4 minutes or until mixture forms soft peaks.
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TURTLE CAKE
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Category: Cakes
Prep Time: Cook Time: Total Time:
Cake Batter
1 1/2 cups semisweet chocolate morsels
1/2 cup butter, softened
1 (16-oz) pkg light brown sugar
3 large eggs
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 (8-oz) container sour cream
1 cup hot water
2 tsp vanilla extract
Preparation
Melt semisweet chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total time). Stir until smooth.
Beat butter and brown sugar at medium speed with an electric mixer, beating about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla. Use immediately, following directions for desired cake.
Caramel Filling
1 cup butter
2 cups sugar
2 tbsp corn syrup
1 cup whipping cream
1 cup chopped pecans, toasted
Chocolate Ganache
1 (12-oz) pkg semisweet chocolate morsels
1/2 cup whipping cream
3 tbsp butter
Spoon batter evenly into 3 greased and floured 9-inch round cake pans. Bake at 350 for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans, and let cool completely on a wire rack.
Place 1 cake layer on a serving platter; spread top with 1 cup Caramel Filling, and sprinkle with 1/3 cup chopped pecans. Repeat procedure with remaining cake layers. Spread Chocolate Ganache evenly around sides of cake.
Caramel Filling: Melt butter in a heavy 3-quart saucepan over medium heat. Add sugar and corn syrup, and cook, stirring constantly, 6 to 8 minutes or until mixture turns a deep caramel color. Gradually add cream, and cook, stirring constantly, 1 to 2 minutes or until smooth. Remove from heat, and let cool. Chill 2 hours or until thickened and spreading consistency. Note: Caramel Filling may be made up to 3 days ahead and refrigerated. Let stand at room temperature 1 hour or until spreading consistency.
Chocolate Ganache: Microwave semisweet chocolate morsels and whipping cream in a 2-quart microwave-safe bowl at MEDIUM (50% power) 2 1/2 to 3 minutes or until chocolate begins to melt.
Whisk until chocolate melts and mixture is smooth. Whisk in butter; let stand 20 minutes. Beat at medium speed with an electric mixer 3 to 4 minutes or until mixture forms soft peaks.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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