- Prep. Time: n/a
- Cooking Time: 30-35min.
- Ready In: n/a
Step 1: Cake:
- 2 cups all-purpose flour
- 1/4 cup SACO Cultured Buttermilk Blend
- 1 3/4 cup granulated sugar
- 1/2 cup SACO Premium Cocoa
- 1 tsp salt
- 1 Tbsp baking soda
- 1 egg
- 2/3 cup vegetable oil
- 1 cup water
- 1 cup chocolate-caramel coffee, hot brewed
- 1 cup caramel ice cream topping
- 2 cups pecans, chopped and toasted*
Preheat oven to 350°F. Grease three 8-inch round cake pans. In large mixing bowl combine flour, Buttermilk Blend, sugar, cocoa, salt and baking soda. In small mixing bowl whisk together egg, oil and water. Add liquid mixture to dry mixture, stirring until well-blended. Slowly stir in the hot coffee. Mix until smooth. Pour batter into prepared pans. Bake 30 to 35 minutes, or until wooden toothpick tests done. Invert onto cooling racks. Allow to cool completely before assembling cake. To assemble, place one whole layer cake on serving plate, top side down. Spread top with 1/3 of Turtle Frosting. Drizzle with 1/3 cup caramel ice cream topping, allowing to drip down sides of cake. Crumble 1/2 cup chopped pecans over caramel. Repeat steps with next 2 layers, layering cakes right side up. Top cake with remaining 1/2 cup chopped nuts. Serve at room temperature.
Place 2 cups pecans on baking sheet. Placing in center of oven, toast pecans in preheated 350°F oven for 5 to 8 minutes, or until lightly browned. Cool on baking sheet.
Step 2: Turtle Frosting:
- 3/4 cup granulated sugar
- 1/4 cup milk
- 3 Tbsp unsalted butter
- 2 1/2 cups SACO Chocolate CHUNKS
- chocolate-caramel coffee, hot brewed
In medium saucepan combine sugar, milk and butter. Cook and stir over medium heat until mixture comes to a full boil. Remove from heat. Place CHUNKS in a medium mixing bowl and pour hot mixture over top. Stir until smooth. Frosting will be fudge-like. Add enough hot flavored coffee to bring to spreading consistency.
This Recipe Yields: 16 servings.
|Calories from Fat||255|
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By Administrator, Madison, WI In Coffee Cakes,