PRALINE TURTLE CAKE

Praline Turtle Cake image

What a delish cake -very rich. It is great for celebrations and anytime you need a chocolate fix. I have made this successfully with low fat sour cream. I have amended this just a bit based on my tastes. I have a note at the bottom with what the original recipe called for- which was just more chocolate. This recipe came from Country Living.

Provided by Ceezie

Categories Dessert

Time 1h

Yield 1 cake, 10-12 serving(s)

Number Of Ingredients 16

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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

Steps:

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.