Cafe Latte Turtle Cake
I know it isn't gorgeous. In fact, it's kind of a hot mess, but who cares!
It is delicious!! It's the perfect combo of chocolate and caramel, with a hint of coffee, and a pecan that pops in at just the moment. Very moist!!
Here's the recipe, from Midwest Living, with a few small tweaks of my own...
unsweetened cocoa powder
1 egg, lightly beaten
1 cup buttermilk
2/3 cup vegetable oil
2 cups all-purpose flour
1 3/4 cup sugar
1/2 cup unsweetened cocoa powder
1 tablespoon baking soda
1 teaspoon salt
1 cup freshly brewed hot coffee
chocolate frosting (recipe to follow)
1 1/2 cups pecan halves, toasted
1/2 cup caramel ice cream topping
1. Three, greased 9-inch cake pans. Dust with unsweetened cocoa powder. Set 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 unsweetened cocoa powder, baking soda and salt. Gradually add the liquid mixture to the flour mixture, beating with an electric mixer until combined. Gradually beat in the hot coffee. Pour batter into prepared pans. (Layers will appear shallow.)
3. Bake at 350 degrees for 20 minutes, or until toothpick comes out clean. Let them cool. Loosen edges and then remove. Finish cooling.
4. When cakes are cool, make the chocolate frosting (recipe below).
Place one cake layer top side down onto a serving plate WITH A LIP to catch the excess toppings. Frost first layer with 1/3 of the icing. Cover with 1/3 of the pecans. Top with 1/3 of the caramel. Add next cake, upside down, and repeat. Place final cake right side up and finish with remaining frosting, pecans, and caramel. Chill cake 1-2 hours before serving.
In a medium saucepan, stir together 1 cup sugar and 1/2 cup milk. Add 6 tablespoons butter. Bring the mixture to a boil, stirring constantly. Remove from heat. Add one 12 oz. package semisweet chocolate chips. Using a wire whisk, mix in the chocolate until smooth.