Sunday, January 24, 2010
Inspired by the turtle candy, it is hard to believe this cake is light! At about 300 calories a slice, it is not bad. The cake is very moist, with a big chocolate flavor. The frosting is used sparingly, but a little bit goes a long way!
1 1/2 cups boiling water
3/4 cup unsweetened cocoa
1 1/2 cups granulated sugar
6 tbsp butter, softened
1 tsp vanilla extract
1 2/3 cups flour
1 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
2 tbsp butter
1/4 cup packed dark brown sugar
3 tbsp fat-free milk
2 tsp vanilla extract
2 cups sifted powdered sugar
2/3 cup fat-free caramel sauce
1/4 cup finely chopped pecans, toasted
1. Preheat oven to 350
2. Prepare cake pans: Coat the bottoms of two 8 inch round cake pans with cooking spray. Do not coat the sides. Line bottoms with wax paper (cut in 8in round circles). Coat with more cooking spray. Dust the pans with 1 tbsp flour each.
3. Combine boiling water and cocoa, stiring with a whisk. Cool completely.
4. Place granulated sugar, 6 tbsp butter and vanilla in a large bowl, beat at medium speed until well blended. Add eggs, one at a time beating after each addition.
5. Combine 1 2/3 cup flour, baking soda, baking powder, and salt in a small bowl, stir with whisk. Add flour mixture and cocoa mixture alternately to sugar mixture. Start and end with flour mixture.
6. Pour batter into prepared pans, tap pans on counter to remove air bubbles. Bake 350 for 25 to 30 min, or until toothpick check comes out clean. Cool 10 min pans on wire rack, remove from pans. Peel off wax paper and cool completely on wire rack.
7. Frosting: Melt 2 tbsp butter in a saucepan over medium heat. Add brown sugar and 3 tbsp milk, cook 1 minute or until sugar melts. Remove from heat, let cool slightly. Combine butter mixture and 2 tsp vanilla in a large bowl. Gradually add powdered sugar, beat at medium speed until smooth. Add additional milk 1 tsp at a time if frosting seems too thick.
8. Place one cake layer on a plate, spread top with half of the frosting in a thin layer. Place caramel sauce in a small zip-lock bag. Snip a small hole in one corner of bag; drizzle half of caramel sauce over frosting. Top with the other cake layer. Spread remaining frosting over top of cake (don't cover the sides). Drizzle remaining caramel dip over the top. Sprinkle with pecans.
Win's husband rating: 10!!!