Dessert

Chocolate Turtle Layer Cake - Cook's Country is for Dessert.

Chocolate Turtle Layer Cake - Cook's Country takes 60 minutes to prepare.

Chocolate Turtle Layer Cake - Cook's Country takes 60 minutes to cook.

Chocolate Turtle Layer Cake - Cook's Country makes 8 servings.

The ingredients for Chocolate Turtle Layer Cake - Cook's Country are:

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups boiling water , see note above
4 ounces unsweetened chocolate , chopped
1/2 cup Dutch-processed cocoa powder
1 teaspoon instant coffee ( or instant espresso)
10 tablespoons (1 1/4 sticks) unsalted butter , softened
1 1/2 cups packed light brown sugar
3 large eggs , room temperature
1/2 cup sour cream , room temperature
1 teaspoon vanilla extract
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For the Icing & Filling:
1 Cup Heavy Cream
6 oz Bittersweet chocolat, chopped
2 C pecans s, toasted
1 LB Soft Caramel candies
1/8 t salt
3 8in Chocalte cake rounds

Here is how you make Chocolate Turtle Layer Cake - Cook's Country:

Chocolate Layer Cake - (Frosting & Caramel layer follows)Serves 8 to 10 ( about 1000 cal per slice - OUCH)This Devil?s Food-style cake is packed with chocolate flavor. For an accurate measurement of boiling water, bring a full kettle of water to a boil, then measure out the desired amount. 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 1 1/4 cups boiling water , see note above 4 ounces unsweetened chocolate , chopped 1/2 cup Dutch-processed cocoa powder 1 teaspoon instant coffee ( or instant espresso) 10 tablespoons (1 1/4 sticks) unsalted butter , softened 1 1/2 cups packed light brown sugar 3 large eggs , room temperature 1/2 cup sour cream , room temperature 1 teaspoon vanilla extract 1. Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees. Grease three 8-inch round cake pans, then dust with cocoa powder and line the bottoms with parchment paper. Whisk the flour, baking soda, baking powder, and salt together in a large bowl. In a medium bowl, whisk the boiling water, chocolate, cocoa powder, and instant espresso together until smooth.2. In a large bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the eggs, one at a time, until incorporated, about 30 seconds. Beat in the sour cream and vanilla until incorporated.3. Reduce the speed to low and beat in one-third of the flour mixture, followed by half of the chocolate mixture. Repeat with half of the remaining flour mixture, and the remaining chocolate mixture. Beat in the remaining flour mixture until just incorporated. 4. Give the batter a final stir with a rubber spatula to make sure it is thoroughly combined. Scrape the batter into the prepared pans, smooth the tops, and gently tap the pans on the counter to settle the batter. Bake the cakes until a toothpick inserted in the center comes out with a few crumbs attached, 15 to 20 minutes, rotating and switching the pans halfway through baking.5. Let the cakes cool in the pans for 10 minutes. Run a small knife around the edge of the cakes, then flip them out onto wire racks. Peel off the parchment paper, flip the cakes right side up, and let cool completely before frosting, about 2 hours. For the Icing:cook 1/2 of the cream, chocolate &syrup over med heat whisking constantly until smooth. Transfer to med bowl & refrigerate until thickened but spreadable (about 2 hrs) stiring occasionally.For the caramel; Finely chop 1-1/2 c pecans. Heat caramels, remaining cream & salt in pan over med heat whisking constantly until smooth. reserve 3/4 cup caramel mixture for the topping. Stir the chopped pecans into rest of mixture.To Assemble: place 1 choclate cake round on plate. spread 1/ 2 pecan-caramel mixture in even layer over top-leave 1/2 inch border.Repeat w/second cake round. Top w/ 3rd cake round. Spread chocolate icing over top & sides, refrigerate until set (about 1/2 hour). Spread remaining caramel mixture over top allowing caramel to drip down sides top with pecan haves. Slice & Serve.Number of Servings: 8Recipe submitted by SparkPeople user BAUERLY.

The nutritional information for Chocolate Turtle Layer Cake - Cook's Country is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 1,068.0

• Total Fat: 64.5 g
• Cholesterol: 159.6 mg
• Sodium: 763.9 mg
• Total Carbs: 139.7 g
• Dietary Fiber: 7.2 g
• Protein: 13.6 g