Tantalizing Turtle Praline Cake

Blue velvet cake
pecans

Tantalizing Turtle Praline Cake

  • ¾ cup of unsweetened cocoa
  • 2 cups of all purpose flour
  • 2 cups of granulated sugar
  • 1 cup of brown sugar
  • ½ cup of butter
  • 1 cup of chopped pecans
  • 1 can or 14 oz of sweetened condensed milk
  • 1 ½ teaspoon of baking powder
  • 1 ½ teaspoon of baking soda
  • 1 teaspoon of salt
  • 2 large eggs
  • ½ cup of canola oil
  • 1 teaspoon of vanilla extract
  • 1 cup of sour cream
  • 1 teaspoon white vinegar
  • 1/2 cup fudge topping
  • 1/2 cup chocolate chips, melted

Preheat the oven to 350 Fahrenheit or 176.667 Celcius.

Grease with butter the bottoms of two 9-inch round cake pans, fit a circle of parchment paper on the inside of each cake pan up the sides 1 inch.

Slowly heat the butter, sweetened condensed milk, and brown sugar in a saucepan on a medium heat till the butter melts fully and the sugar is completely dissolved, make sure not to boil.

Divide the sugar mixture into equal parts into the two round cake pans. Next, sprinkle the ¾ cup of pecans on top of the sugar mixture and put to the side to set and cool fully.

In a large bowl combine the flour, granulated sugar, cocoa, baking powder, baking soda, and the salt together. Add the 2 large eggs, oil, vanilla, sour cream, vinegar, 1 cup of hot water, and mix with a wooden spoon until the batter is smooth and creamy.

Pour the batter into the two cake pans over the sugar mixture that has cooled, bake until a toothpick poked into the center of each cake comes out without wet batter, cooking time will be around 30-45 minutes depending upon your oven.

Remove from oven and let cool in the pans for at least 10 minutes.

Use a knife to run around the edges of the pans to separate from the pan, turn the pan upside down on the cooling rack, remove the parchment paper, let the cakes cool fully before adding frosting.

You will now spread the fudge topping on top of the sugar mixture of one of the cakes, place your second cake on the top of the first.

Now, drizzle the melted chocolate over the top, sprinkle the ¼ cup of pecans, you can also frost the cake sides with a chocolate frosting.

Assemble the cake: 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.

No notes for this recipe.

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