Best Chocolate Covered Banana Turtle Torte Recipes
BANANA TURTLE TORTE
Luscious layers of chocolate cake, whipped cream, caramel topping and nuts will tempt you. Yum!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h15m
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray two 9-inch round cake pans.
- Make and bake cake as directed on box for 9-inch rounds. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling racks. Cool completely, about 30 minutes. Refrigerate layers about 45 minutes for easier handling. Trim off rounded top of one layer. Slice each cake in half horizontally to make a total of 4 layers. Reserve untrimmed cake layer top.
- In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Place 1 cake layer bottom, cut side up, on serving plate. Spread 2/3 cup whipped cream over layer to within 1/4 inch of edge. Slice 1 banana; arrange on whipped cream, overlapping slices if necessary. Drizzle 1/4 cup butterscotch caramel topping over banana, spreading to coat slices. Sprinkle with 2 tablespoons pecans.
- Repeat with second and third layers. Top with reserved cake layer, rounded side up. Frost top of cake with remaining whipped cream. Spoon remaining butterscotch caramel topping over whipped cream. Swirl caramel into whipped cream with tip of knife.
- Cover; refrigerate about 2 hours or until ready to serve. For best results, serve cake the same day. Store covered in refrigerator.
Nutrition Facts : Calories 250, Carbohydrate 20 g, Cholesterol 70 mg, Fat 3 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 115 mg, Sugar 15 g, TransFat 0 g
CHOCOLATE TURTLE CAKE
No wonder this is a bake sale winner! Devil's food cake sandwiches caramel, pecans and, yes, more chocolate in the middle. Yum.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 20
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom of 13x9-inch pan.
- Make cake batter as directed on box. Pour half of the batter into pan. Bake 22 minutes. Refrigerate remaining batter.
- Meanwhile, in 1-quart saucepan, heat caramels and evaporated milk over medium heat, stirring frequently, until caramels are melted. Stir in pecans. Pour caramel mixture over warm cake in pan. Sprinkle with chocolate chips. Spread with remaining batter. Bake 25 to 28 minutes or until cake springs back when lightly touched. Run knife around sides of pan to loosen cake. Cool at least 30 minutes. Serve with ice cream, drizzle with toppings and sprinkle with pecans. Store loosely covered.
Nutrition Facts : Calories 310, Carbohydrate 40 g, Cholesterol 35 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 24 g, TransFat 0 g
BANANA TORTE
This is the easiest of desserts, yet is really quite tasty. We first had it at a restaurant for big $. Very inexpensive to make at home!
Provided by Susan Lee
Categories Dessert
Time 30m
Yield 1 cake
Number Of Ingredients 5
Steps:
- Line a jellyroll pan with wax paper.
- Bake chocolate cake as per box instructions.
- When cool, remove cake from pan.
- Cut cake in two, do not cut through wax paper.
- Whip some cream, or thaw frozen whipped topping, tinting pale yellow if desired.
- Put approximately a one inch layer of whipped cream on one half of cake.
- Slice bananas and place in whipped cream.
- Flip other half of cake on top of first layer.
- Apply whipped cream and bananas.
- Garnish with maraschino cherries if desired.
- Store in refrigerator.
- Best if refrigerated before serving.
Nutrition Facts : Calories 2242.7, Fat 81.7, SaturatedFat 17.1, Sodium 4323, Carbohydrate 382.5, Fiber 12.6, Sugar 200.7, Protein 30.9
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