Praline Turtle Cake

Name: Praline Turtle Cake
Yield: 16
Ingredients: 1/2 c. butter; 1 c. brown sugar; 1 can sweetened condensed milk; 1 c. chopped pecans; 2 c. all-purpose flour; 3/4 c. unsweetened cocoa; 2 c. granulated sugar; 1 1/2 tsp. baking powder; 1 1/2 tsp. baking soda; 1 tsp. salt; 2 large 2 large eggs; 1 c. sour cream; 1/2 c. canola oil; 1 tsp. vanilla extract; 1 tsp. white vinegar; 1/2 c. fudge topping; 1/2 c. chocolate chips

Published: Jul 13, 2012

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Yields:

16

Cal/Serv:

576

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Country Living shares this winning recipe from our "Mom's Best Cake Contest."

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Ingredients

1/2 cup butter
1 cup brown sugar
1 can sweetened condensed milk
1 cup chopped pecans
2 cups all-purpose flour
3/4 cup unsweetened cocoa
2 cups granulated sugar
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 large 2 large eggs
1 cup sour cream
1/2 cup canola oil
1 tsp. vanilla extract
1 tsp. white vinegar
1/2 cup fudge topping
1/2 cup chocolate chips

Directions

1. Step 1Make the cake: Heat oven to 350 degrees 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.
2. Step 2Assemble 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 icing.