Double Caramel Turtle Cake

Even as a dietitian I indulge in cake sometimes (especially on my birthday!!). Cake has an ability to fit into a healthy diet — through portion control and moderation. I like to bake, but I can never finish off a whole batch of baked goods by myself. I will either provide some for my friends or freeze part for later! Freezing actually works surprisingly well. For example, I love to freeze cookies – you can just pop one or how ever many people you have over and zap them in the microwave! Warm delicious cookies in seconds.

This Double Caramel Turtle Cake is DELICIOUS – like a candy bar in cake form. YUM!

Ingredients for the Cake:
Cooking spray
1 Tbsp all-purpose flour
1 1/2 cups boiling water
3/4 cup unsweetened cocoa
1 1/2 cups granulated sugar
6 Tbsp butter, softened
1 tsp vanilla extract
2 large eggs
1 2/3 cups all-purpose flour
1 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt

Ingredients for the Frosting:
2 Tbsp butter
1/4 cup packed dark brown sugar
2-3 Tbsp fat-free milk
2 tsp vanilla extract
2 cups sifted powdered sugar

Ingredients for the Topping:
2/3 cup fat-free caramel apple dip
1/4 cup finely chopped pecans, toasted

1. Preheat oven to 350 degrees.
2. 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.
3. Combine boiling water and cocoa, stirring well with a whisk. Cool completely.
4. 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.
5. Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° 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.
6. 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.
7. 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.

Cooking Light, May 2002


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Filed under Nourish the Body

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