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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
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Double-Caramel Turtle Cake





Ingredients

    Cake:
    Cooking spray
    1 tablespoon all-purpose flour
    1 1/2 cups boiling water
    3/4 cup unsweetened cocoa
    1 1/2 cups granulated sugar
    6 tablespoons butter, softened
    1 teaspoon vanilla extract
    2 large eggs
    1 2/3 cups all-purpose flour (7 1/2 ounces)
    1 teaspoon baking soda
    3/4 teaspoon baking powder
    1/4 teaspoon salt

    Frosting:
    2 tablespoons butter
    1/4 cup packed dark brown sugar
    2 to 3 tablespoons fat-free milk
    2 teaspoons vanilla extract
    2 cups sifted powdered sugar

    Topping:
    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






TAGS:  Desserts |

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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    I love chocolate, so of course I made this cake and ate it too!!! - 8/12/08

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  • Incredible!
    1 of 1 people found this review helpful
    The kids really think this is the greatest! - 8/12/08

    Was this review helpful?   yes  No

  • Incredible!
    1 of 1 people found this review helpful
    Yummy,yummy and everyone loves it, I just shared my
    piece with hubby who ate his and half of mine..will make again - 8/12/08

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  • Very Good
    1 of 1 people found this review helpful
    Great recipe and for a once in a while treat, is more healthy than the box alternative. - 8/12/08

    Was this review helpful?   yes  No
  • A-MA-ZING!!!! - 1/24/10

    Was this review helpful?   yes  No
  • Yum! - 10/3/09

    Was this review helpful?   yes  No


  • 0 of 1 people found this review helpful
    Wow...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

    Was this review helpful?   yes  No

  • Very Good
    0 of 1 people found this review helpful
    I wonder if you can replace the white flour with whole wheat pastry flour. I think I will make this for my birthday this year. - 8/12/08

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  • 0 of 1 people found this review helpful
    I am going to have to try this one! Hubby is a caramel nut!! Just use egg sub and sugar subs and into my tummy it goes!! Yum!!!!! - 8/12/08

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  • 0 of 1 people found this review helpful
    I agree that it looks fabulous! And I agree that if all you have is a negative comment about something that you have no intention of trying, don't bother to post it. Life is about moderation and this would make a wonderful birthday or special occasion treat! - 8/12/08

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  • 0 of 1 people found this review helpful
    People need to realize that most of us do things in moderation and not cut everything out of our weight loss plans. Why comment if you have nothing good to say? Skip it. Geesh! Like we don't have enough negitivity in our lives. - 8/12/08

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  • 0 of 1 people found this review helpful
    My husband will love this since he loves anything with caramel. Can't wait to get to the store to buy everything I need to make this for him. Thanks for sharing :) - 8/12/08

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  • Good
    0 of 1 people found this review helpful
    yummy - 8/12/08

    Was this review helpful?   yes  No