Yuanfen.
Dear Partner in Crime:
Cheers to this crazy year & cheers to further ‘slporing.
Again, I just want to wish you a very happy birthday.
I know you love turtle sundaes.
So I baked you a cake, a turtle cake.
*caution: this cake turned out extremely messy
& extremely addicting.
Dear Partner in Crime:
Cheers to this crazy year & cheers to further ‘slporing.
Again, I just want to wish you a very happy birthday.
I know you love turtle sundaes.
So I baked you a cake, a turtle cake.
*caution: this cake turned out extremely messy
& extremely addicting.
TURTLE CAKE
the STUFF
for the cake . . .
2 cups all-purpose flour
2 cups sugar
3/4 cup cocoa powder
2 teaspoon baking powder
2 teaspoons baking soda
1 tablespoon instant chocolate pudding mix
1 teaspoon salt
1 cup milk
1/2 cup oil (olive oil or vegetable oil)
2 teaspoons vanilla extract
2 eggs
1 cup piping hot, freshly brewed coffee
for the topping . . .
14 ounces caramel
1/2 cup evaporated milk
3/4 cup unsalted butter
1 cup chopped pecans
what TO DO
in a large bowl . . .
sift together flour, sugar, cocoa powder, baking powder, baking soda, pudding mix & salt
with a whisk or an electric mixer . . .
add milk, oil & vanilla, whisk until mostly combined
add the eggs, one at a time, whisking after each addition
add the piping hot coffee
whisk hard or on high, for 1 minute
in a saucepan . . .
melt caramel, butter & evaporated milk
add 1/2 cup chopped pecans
in the oven . . .
preheat to 350 F
prepare two 9” round cake pans
(butter the pans, sprinkle some flour in the pan, knock the flour around until all sides are evenly coated)
evenly divide the cake batter between the two pans
bake for 15 minutes, quickly removed from oven
quickly spoon 1/2 of the caramel sauce atop the partially baked cakes
immediately return cakes to the oven
bake for another 15-20 minutes
remove & let cool on a rack
back to the saucepan . . .
remove the remaining caramel mixture from the heat
gradually add powdered sugar
stir well after each addition, this will thicken into a frosting
the more powdered sugar you add, the more spreadable the frosting will become
I made a very runny topping to pour over the cake
once the cakes have cooled . . .
place one cake on a plate
drizzle/spread some topping/frosting in the center
place the second cake on top
drizzle/spread the remaining topping/frosting
sprinkle remaining chopped pecans on top of the cake
Happy Birthday
- Coco
the STUFF
for the cake . . .
2 cups all-purpose flour
2 cups sugar
3/4 cup cocoa powder
2 teaspoon baking powder
2 teaspoons baking soda
1 tablespoon instant chocolate pudding mix
1 teaspoon salt
1 cup milk
1/2 cup oil (olive oil or vegetable oil)
2 teaspoons vanilla extract
2 eggs
1 cup piping hot, freshly brewed coffee
for the topping . . .
14 ounces caramel
1/2 cup evaporated milk
3/4 cup unsalted butter
1 cup chopped pecans
what TO DO
in a large bowl . . .
sift together flour, sugar, cocoa powder, baking powder, baking soda, pudding mix & salt
with a whisk or an electric mixer . . .
add milk, oil & vanilla, whisk until mostly combined
add the eggs, one at a time, whisking after each addition
add the piping hot coffee
whisk hard or on high, for 1 minute
in a saucepan . . .
melt caramel, butter & evaporated milk
add 1/2 cup chopped pecans
in the oven . . .
preheat to 350 F
prepare two 9” round cake pans
(butter the pans, sprinkle some flour in the pan, knock the flour around until all sides are evenly coated)
evenly divide the cake batter between the two pans
bake for 15 minutes, quickly removed from oven
quickly spoon 1/2 of the caramel sauce atop the partially baked cakes
immediately return cakes to the oven
bake for another 15-20 minutes
remove & let cool on a rack
back to the saucepan . . .
remove the remaining caramel mixture from the heat
gradually add powdered sugar
stir well after each addition, this will thicken into a frosting
the more powdered sugar you add, the more spreadable the frosting will become
I made a very runny topping to pour over the cake
once the cakes have cooled . . .
place one cake on a plate
drizzle/spread some topping/frosting in the center
place the second cake on top
drizzle/spread the remaining topping/frosting
sprinkle remaining chopped pecans on top of the cake
Happy Birthday
- Coco
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