Nutritional Info
- Amount Per Serving
- Calories: 333.0
- Total Fat: 8.9 g
- Cholesterol: 43.0 mg
- Sodium: 239.1 mg
- Total Carbs: 62.1 g
- Dietary Fiber: 2.0 g
- Protein: 3.9 g
View full nutritional breakdown of Double-Caramel Turtle Cake calories by ingredient
Double-Caramel Turtle Cake
This is a SparkPeople.com Recipe (what's this)
Ingredients
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Cake:Cooking spray1 tablespoon all-purpose flour1 1/2 cups boiling water3/4 cup unsweetened cocoa1 1/2 cups granulated sugar6 tablespoons butter, softened1 teaspoon vanilla extract2 large eggs1 2/3 cups all-purpose flour (7 1/2 ounces)1 teaspoon baking soda3/4 teaspoon baking powder1/4 teaspoon saltFrosting:2 tablespoons butter1/4 cup packed dark brown sugar2 to 3 tablespoons fat-free milk2 teaspoons vanilla extract2 cups sifted powdered sugarTopping:2/3 cup fat-free caramel apple dip (such as T. Marzetti's)1/4 cup finely chopped pecans, toasted
Directions
Preheat oven to 350 degrees.
To prepare cake, coat bottoms of 2 (8 inch) round cake pans with cooking spray (do not coat sides of pans); line bottoms with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour.
Combine boiling water and cocoa, stirring well with a whisk. Cool completely.
Place granulated sugar, 6 tablespoons butter, and vanilla in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Lightly spoon 1 2/3 cups flour into dry measuring cups; level with a knife. Combine 1 2/3 cups flour, baking soda, baking powder, and salt, stirring well with a whisk. Add flour mixture and cocoa mixture alternately to sugar mixture, beginning and ending with flour mixture.
Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350 degrees for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
To prepare frosting, melt 2 tablespoons butter in a small saucepan over medium heat. Add brown sugar and 2 tablespoons milk; cook 1 minute or until sugar melts. Remove from heat; cool slightly. Combine butter mixture and 2 teaspoons vanilla in a large bowl. Gradually add powdered sugar; beat with a mixer at medium speed until smooth. Add additional milk, 1 teaspoon at a time, beating until spreading consistency.
Place 1 cake layer on a plate; spread top with half of frosting. Place caramel dip in a small zip-top plastic bag. Snip a small hole in 1 corner of bag; drizzle half of caramel dip over frosting. Top with other cake layer. Spread remaining frosting over top of cake; drizzle with remaining caramel dip. Sprinkle with pecans.
Yield: 16 servings
Got a sweet tooth? Find Cooking Light's most decadent desserts-lightened!
Recipe Copyright © Cooking Light Magazine
To prepare cake, coat bottoms of 2 (8 inch) round cake pans with cooking spray (do not coat sides of pans); line bottoms with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour.
Combine boiling water and cocoa, stirring well with a whisk. Cool completely.
Place granulated sugar, 6 tablespoons butter, and vanilla in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Lightly spoon 1 2/3 cups flour into dry measuring cups; level with a knife. Combine 1 2/3 cups flour, baking soda, baking powder, and salt, stirring well with a whisk. Add flour mixture and cocoa mixture alternately to sugar mixture, beginning and ending with flour mixture.
Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350 degrees for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
To prepare frosting, melt 2 tablespoons butter in a small saucepan over medium heat. Add brown sugar and 2 tablespoons milk; cook 1 minute or until sugar melts. Remove from heat; cool slightly. Combine butter mixture and 2 teaspoons vanilla in a large bowl. Gradually add powdered sugar; beat with a mixer at medium speed until smooth. Add additional milk, 1 teaspoon at a time, beating until spreading consistency.
Place 1 cake layer on a plate; spread top with half of frosting. Place caramel dip in a small zip-top plastic bag. Snip a small hole in 1 corner of bag; drizzle half of caramel dip over frosting. Top with other cake layer. Spread remaining frosting over top of cake; drizzle with remaining caramel dip. Sprinkle with pecans.
Yield: 16 servings
Got a sweet tooth? Find Cooking Light's most decadent desserts-lightened!
Recipe Copyright © Cooking Light Magazine
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0 of 1 people found this review helpfulWow...this sounds awesome. I love caramel! I'm definitely going to give it a try - maybe the next time I have company over.
I'll just echo what others have said...moderation is key. I wouldn't be able to continue on this journey if I told myself that I could never have an occasional treat! - 8/12/08
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