Dessertscountryliving
Praline Turtle Cake
Betty Nicoson shares her winning recipe from our 2005 "Mom's Best Cake Contest." This praline turtle cake is packed with pecans, caramel, and a fudgy topping.
👥 16 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 20 min👤 Country Living📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●saucepan
- ●bowl
- ●wooden spoon
- ●knife
- ●oven
📝 Preparation Steps
1
Make the cake: Heat oven to 350°F. Butter the bottoms of two 9-inch round cake pans and fit a circle of parchment paper large enough to cover 1 inch up the side of each cake pan. Heat the butter, brown sugar, and sweetened condensed milk in a 2-quart saucepan over medium heat until the butter melts and the sugar is dissolved. Do not boil. Divide the sugar mixture between the prepared pans. Sprinkle 3/4 cup pecans over sugar mixture and set aside to cool. Combine the flour, cocoa, granulated sugar, baking powder, baking soda, and salt together in a large bowl. Add the eggs, sour cream, oil, vanilla, and vinegar, and 1 cup hot water and mix with a wooden spoon until the batter is smooth. Pour the batter into the cake pans — over sugar mixture — and bake until a wooden skewer inserted into the cake center comes out clean — 35 to ⏱️ 40 minutes. Cool cakes in the pans for ⏱️ 10 minutes. Run a knife around the edge of the pans and turn cakes out onto a cooling rack. Remove the paper and cool completely.
sweetened condensed milk1 (14-ounce) canlarge eggs2
2
Assemble the cake: Spread the fudge topping over the sugar mixture side of one cake layer. Place the second layer over the first and drizzle with the melted chocolate and the remaining 1/4 cup pecans. Frost the cake sides with your favorite chocolate frosting.
chocolate frosting
Nutrition Facts
calories
576 calories
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