Chocolate Turtle Cake

Chocolate Turtle Cake

Chocolate, caramel, and pecans are made to be together, and their flavors harmonize perfectly in this stunning chocolate layer cake. Devil's food cake mix with pudding plus chocolate morsels result in brownie-like layers filled and frosted with a jazzed up ready-to-spread fudge frosting. The finishing touches are turtle candies and a drizzling of dulce de leche ice cream topping

ingredients

• Unsweetened cocoa
• 1 (18.25-oz.) package devil's food cake mix
• 1 (3.9-oz.) package chocolate instant pudding mix
• 3 large eggs $
• 1 1/4 cups milk $
• 1 cup canola oil $
• 2 teaspoons vanilla extract
• 1 teaspoon chocolate extract
• 1 teaspoon instant coffee granules $
• 1 (6-oz.) package semiss $
• 1 (16-oz.) container ready-to-spread cream cheese frosting
• 1/2 cup canned dulce de leche
• 2 (7-oz.) packages turtle candies
• 1 (16-oz.) can ready-to-spread chocolate fudge frosting
• 1 (12-oz.) jar dulce de leche ice cream topping
• 1/4 cup pecan halves, toastedweet chocolate morsels
• 1 cup chopped pecan

Preparation

1. Preheat oven to 350°. Grease 2 (9-inch) round cake pans, and dust with cocoa. Set aside.

2. Beat cake mix and next 7 ingredients at low speed with an electric mixer 1 minute; beat at medium speed 2 minutes. Fold in chocolate morsels and chopped pecans. Pour batter into prepared pans.

3. Bake at 350° for 30 to 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely. Wrap and chill cake layers at least 1 hour.

4. Whisk together cream cheese frosting and canned dulce de leche in a small bowl until well blended. Set aside. Cut 6 turtle candies in half, and set aside for garnish. Dice remaining turtle candies.

5. Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer, cut side up, on cake plate. Spread with 1/2 cup cream cheese frosting mixture; sprinkle with one-third diced turtle candies. Repeat procedure twice. Place final cake layer on top of cake, cut side down. Spread chocolate fudge frosting on top and sides of cake. Cover and chill in refrigerator until ready to serve. Just before serving, drizzle dulce de leche ice cream topping over top of cake. Garnish with remaining halved turtle candies and pecan halves. Store in refrigerator.

Note:

We tested with 2 dulce de leche products: canned and jarred. The canned product is by Nestlé and available in a 14-oz. can. It's quite thick, and when blended with ready-to-spread cream cheese frosting, makes a rich, caramel-flavored filling. Find it in the supermarket with the Mexican ingredients. The jarred dulce de leche ice cream topping is perfect to drizzle over the finished cake. Find it in the supermarket with other ice cream toppings.

Double-Caramel Turtle Cake

Double-Caramel Turtle Cake

One of our most popular cakes, this light chocolate cake has two layers of tender chocolate cake with a low-fat caramel frosting and an easy topping made with store-bought caramel-apple dip and chopped pecans.

Ingredients

Cake:

• Cooking spray
• 1 tablespoon all-purpose flour
• 1 1/2 cups boiling water $
• 3/4 cup unsweetened cocoa
• 1 1/2 cups granulated sugar
• 6 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 2 large eggs $
• 1 2/3 cups all-purpose flour (7 1/2 ounces)
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt

Frosting:

• 2 tablespoons butter
• 1/4 cup packed dark brown sugar
• 2 to 3 tablespoons fat-free milk $
• 2 teaspoons vanilla extract
• 2 cups sifted powdered sugar

Topping:

• 2/3 cup fat-free caramel apple dip (such as T. Marzetti's)
• 1/4 cup finely chopped pecans, toasted $

Preparation

Preheat oven to 350°.

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.

Combine boiling water and cocoa, stirring well with a whisk. Cool completely.

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.

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.

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.

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.

Sopapilla-Cheesecake-Pie Recipe

Sopapilla-Cheesecake-Pie Recipe

The Sopapilla-Cheesecake-Pie recipe is easy to prepare, smells good while baking and tastes awesome. Let me tell about the ingredients required and preparation instructions for making the recipe.

Ingredient:
· 2 packages of softened cream cheese
· 1 cup of white sugar
· 1 teaspoons of Mexican vanilla essence
· 2 cans of refrigerated crescent rolls
· ¾ cup of white sugar
· 1 teaspoons of grounded cinnamon
· ½ cup of room temperature butter
· ¼ cup of honey

Procedure:

Preheat the oven to 350 degrees F that is 175 degree C.

With the help of cooking spray grease the baking tin.

Take a large bowl, beat in the cream cheese with 1 cup of sugar and vanilla
extract. Beat it until the batter is smooth.

Take out the roll dough from the packet, with the help of roller pin shape the
rolls into rectangle shape.

Take one roll sheet of the dough and press it at the bottom of the greased
pan.

Over the dough layer, spread the cream cheese batter over it.

Cover the cream cheese level with another rolled layer and pack it from all
the sides.

In another bowl, add in cinnamon, and butter. Mix it well to combine.

Brush the cinnamon mix over the top roll dough and keep it to bake.

Bake the cake for about 30 minutes. Let the crescent dough get puffy and
golden brown colored.

After 30 minutes, remove the cake from the oven and drizzle some honey
over it. Let the cake cool completely in pan itself. Do not unmould it until it
gets cool. Cut the cake into pieces and serve.

Satiny Chocolate Glaze Recipe

Satiny Chocolate Glaze Recipe

This is a glossy looking chocolate glazed cake. It is also great with cookies along with doughnuts. This article will showcase the method of making Satiny Chocolate Glaze recipe. The quantity given below is for the 1 cup serving. If you want to make for more quantity then add the ingredients accordingly.

Ingredients required for Satiny Chocolate Glaze recipe:

• ¾ cup of semisweet chocolate chips
• 3 tablespoons of butter (soften and at room temperature)
• 1 tablespoon of light corn Syrup
• ¼ teaspoon of vanilla extract

Preparation Time: about 10 min
Cook Time: about 8 min
Total Time required: about 18 min

Preparations:

Take a double boiler, do not boil the water. In the top bowl, add in

chocolate chips, corn syrup and butter. Do not boil it but just heat it until the chocolate chip is completely melt. Let it get smooth texture.

After melting the chocolate, add in vanilla and mix it well.

Take a cake mix or a ready cake bun. The bun can be of any flavor.

Over the cake top, spread the Glaze. Let it drip down from the sides of the cake.

Tips:

The basic cake can be of your choice. You can take the ready made cake sponge. If not the ready cake sponge then can bake the bake. This chocolate glaze can be used with any cake as a topping. So enjoy the Satiny chocolate glaze with your favorite cake base.

Luscious Lemon Pound Cake Recipe

Luscious Lemon Pound Cake Recipe

The recipe is truly luscious. This particular cake recipe is like d by all and also easy to prepare with easily available ingredients. Given below the ingredient required and method.

Ingredients required for Luscious Lemon Pound Cake recipe:

• ·1 packet of lemon cake mix
• · 1 packet of jell-o cream flavor instant pudding
• · 1 ¼ cups of water
• · ½ cup of oil.
• · 4 eggs
• · 1 tub of whipped frosting
• · 1 jar lemon curd

Procedure:

· Step 1: Keep the oven to preheat at 350 degrees F

· Step 2: Take a bowl, add in lemon cake mix, jell-o cream flavor instant pudding, water,oil and 4 eggs. Blend this mixture properly and pour it into the baking tin. Grease the baking tin before pouring the batter. Grease it with flour and butter.

· Step 3: Bake the batter for 50 minutes or for 1 hour. Insert toothpick in the cake check if it is baked properly or not. Let the cake to cool for 20 minutes. With the help of knife, loosen the cake from all sides. Remould the cake from the pan and let it cool completely.

· Step 4: Take frosting in a bowl, stir it gently with lemon curd. Spread this frosting over the top of the cake. Cover the cake with the frosting and keep in refrigerator to cool and set.

· Step 5: Keep the cake in refrigerator when frosted. Serve it child to enjoy its taste.

Tip:

To know of the cake is perfectly baked, the best way to test it is by using spatted stead. If it comes out clean after inserting it in the center of the cake, then the cake is perfectly baked. If the cake is not baked then, there would be cake particularized stocked on the spaghetti.

Grandma's Fry Cakes

Grandma's Fry Cakes

Ingredients:

• 1 1/2 c. sugar
• 3 eggs
• 3 tbsp. melted butter
• 1 c. buttermilk
• 1 tsp. salt
• 1/4 tsp. nutmeg
• 1/4 tsp. ginger
• 1 tsp. soda
• 1 tsp. baking powder
• 4 c. flour, sifted
• 1 tsp. vanilla

Directions:

Beat eggs, add sugar, melted butter, vanilla and buttermilk.
Add dry ingredients, mix well.
Cover.
Store in refrigerator overnight.
Roll dough about 1/2 inch thick, cut out.
Fry in hot lard or shortening until brown.

Sprite Pound Cake Recipe

Sprite Pound Cake Recipe

What you need:

• 3 cups of sugar.
• 3 sticks margarine.
• 6 eggs
• 3 cups of flour.
• 3/4 cups of Sprite.
• 3 tablespoons of lemon flavoring.

What you have to do:

1. Cream sugar and margarine until smooth.
2. Add 1 egg at a time and beat.
3. Add flour and stir.
4. Combine Sprite and lemon flavoring and mix into batter until smooth.
5. Bake at 325 degrees in loaf pan for 1 hour.