Double-Caramel Turtle Cake

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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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    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

    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

    2/3 cup fat-free caramel apple dip (such as T. Marzetti's)
    1/4 cup finely chopped pecans, toasted


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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