Friday, 29 November 2013

Chocolate Turtle Layer Cake




Servings 16

Prep Time 40 min

Total Time 4 hr 25 min

Ingredients

Unsweetened baking cocoa
1
box Betty Crocker® SuperMoist® devil’s food cake mix
1
box (4-serving size) chocolate instant pudding and pie filling mix
3
eggs
1 1/4
cups milk
1
cup canola oil
3
teaspoons vanilla
1
teaspoon instant coffee granules or crystals
1
cup semisweet chocolate chips (6 oz)
1
cup chopped pecans
1
container (1 lb) Betty Crocker® Rich & Creamy cream cheese frosting
1/2
cup canned dulce de leche (caramelized sweetened condensed milk)
1
box (7 oz) turtle candies
1
jar (12 oz) caramel topping
1/4
cup pecan halves, toasted

Directions

  • 1Heat oven to 350°F. Grease 2 (9-inch) round cake pans with shortening or cooking spray; sprinkle with cocoa.
  • 2In large bowl, beat cake mix, pudding mix, eggs, milk, oil, vanilla and coffee granules with electric mixer on low speed 1 minute. Beat on medium speed 2 minutes. Fold in chocolate chips and chopped pecans. Pour batter into pans.
  • 3Bake 30 to 32 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from pans to cooling racks; cool completely. Wrap cake layers; refrigerate at least 1 hour.
  • 4In medium bowl, stir frosting and dulce de leche with whisk until well blended; set aside. Cut 6 of the turtle candies in half; set aside. Chop remaining candies.
  • 5Place 1 cake layer, top side up, on serving plate. Spread with half of the frosting mixture; sprinkle with chopped candies. Place second cake layer, top side up, on candies. Spread remaining frosting mixture on top of cake. Cover; refrigerate until serving time. Drizzle caramel topping over top of cake, allowing some to drip down side. Garnish with pecan halves and reserved turtle candies.

    Expert Tips

    Use a serrated knife to cut through the thick cake layers.
    Source:  bettycrocker.com

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