Praline Turtle Cake
Ingredients
- 1/2 cup butter ⓘ
- 1 cup brown sugar ⓘ
- 14 ounces sweetened condensed milk ⓘ
- 1 cup chopped pecans ⓘ
- 2 cups all-purpose flour ⓘ
- 3/4 cup unsweetened cocoa ⓘ
- 2 cups granulated sugar ⓘ
- 1 1/2 teaspoons baking soda ⓘ
- 1 1/2 teaspoons baking powder ⓘ
- 1 teaspoon salt ⓘ
- 2 large eggs ⓘ
- 1 cup sour cream ⓘ
- 1/2 cup canola oil ⓘ
- 1 teaspoon vanilla extract ⓘ
- 1 teaspoon white vinegar ⓘ
- 1 cup hot water ⓘ
Instructions
- To make 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 the 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.
- Assemble the cake: Place the first cake layer on a cake plate with the caramel side up. Place the second cake layer on top of that with the caramel side up as well.
- ** originally the recipe called for 1/2 cup fudge sauce and 1/2 cup chocolate chips, melted - 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.
Nutrition & Diet Analysis (per serving)
1176
kcal
59% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).