Sunday, February 22, 2009

praline turtle cake

I wish that I could say that this was my recipe, but it's not. It is sooooooo good. I made it for my friend's birthday on Friday and well worth the time it took. I saved one piece and gave it to my husband that night and he wasn't in to it, so I took it back from him and ate it myself. I don't think he appreciated the chocolate goodness. It's from Country Living and it's one of those I have saved, but have been waiting for an occasion to make it for. The photo is from the magazine since I didn't take one myself.

Praline Turtle Cake
From Country Living
Country Living shares this winning recipe from our "Mom's Best Cake Contest."

1/2 cup butter
1 cup brown sugar
1 can (14 ounces) sweetened condensed milk
1 cup chopped pecans
2 cup all-purpose flour
3/4 cup unsweetened cocoa
2 cup granulated sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup sour cream
1/2 cup canola oil
1 teaspoon vanilla extract
1 teaspoon white vinegar
1/2 cup fudge topping
1/2 cup chocolate chips, melted

Make the cake: Heat oven to 350 degrees F. Butter the bottoms of two 9-inch round cake pans and fit a circle of parchment paper large enough to cover 1 inch up the side of each cake pan. Heat the butter, brown sugar, and sweetened condensed milk in a 2-quart saucepan over medium heat until the butter melts and the sugar is dissolved. Do not boil. Divide the sugar mixture between the prepared pans. Sprinkle 3/4 cup pecans over sugar mixture and set aside to cool. Combine the flour, cocoa, granulated sugar, baking powder, baking soda, and salt together in a large bowl. Add the eggs, sour cream, oil, vanilla, and vinegar, and 1 cup hot water and mix with a wooden spoon until the batter is smooth. Pour the batter into the cake pans -- over sugar mixture -- and bake until a wooden skewer inserted into the cake center comes out clean -- 35 to 40 minutes. Cool cakes in the pans for 10 minutes. Run a knife around the edge of the pans and turn cakes out onto a cooling rack. Remove the paper and cool completely.
Assemble the cake: Spread the fudge topping over the sugar mixture side of one cake layer. Place the second layer over the first and drizzle with the melted chocolate and the remaining 1/4 cup pecans. Frost the cake sides with your favorite chocolate icing*.
*I used a chocolate buttercream frosting - 3 squares melted baking chocolate, 3 cups powder sugar, 1 tsp. vanilla, 1/3 cup softened butter, and 1 to Tbs. milk.


Barbara said...

That looks so delicious! I made your magnets this weekend, they turned out so cute! Thanks for the idea!

Jen said...

Traci - The cake was DE-LI-CIOUS!!! Thank you so much for making it. I'm so glad you posted the recipe. Keith was way into it, and I wanted to make it for his birthday on Saturday. You are an amazingly talented!

Melissa {polkadot chair} said...

It was to die for good!! And don't fret that Zane didn't like it... Jeff ate all of it and wanted MORE... if you make it again and he won't eat it, just send the left overs over here..

Tanya said...

I am so making this cake! I'm headed out the door right now for ingredients. Oops, I better get dressed first. Corinne would have loved this for her b-day. She is my chocoholic.

lacey said...

yes, yes, yepper.
It was really good.
The baker has skills :) (in all areas as well.)

Janele M.Stratton said...

That looks amazing, I am totally going to make that for my family!

Julie said...

You know how much we love sugar and chocolate-looks yummy!

Kristi said...

I'm getting turned on just looking at it. : ) Thanks for the recipe!