Ingredientes para Liz's Chocolate Turtle Cake
- not found in recipe
- not found in recipe (pecans used)
- 6 tablespoons (3 ounces) unsalted butter
- 1 teaspoon salt
- not found in recipe (caramel made from scratch)
- not found in recipe (heavy cream used)
- not found in recipe
- 3 cups granulated sugar
- not found in recipe
- 2 teaspoons vanilla extract
- 4 large eggs
- not found in recipe (semi-sweet chocolate chips used)
- not found in recipe
- 1 cup (2 sticks) softened butter
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- ¼ cup water
- ¼ cup light corn syrup
- ½ cup heavy cream
- 1 cup chopped pecans
- 1 cup semi-sweet chocolate chips
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Liz's Chocolate Turtle Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Liz's Chocolate Turtle Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together 1 cup (2 sticks) softened butter and 2 cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking powder, 1 ½ teaspoons baking soda, and 1 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- While the cake is cooling, prepare the caramel layer. In a medium saucepan, combine 1 cup granulated sugar, ¼ cup water, and ¼ cup light corn syrup over medium heat.
- Cook, without stirring, until the sugar dissolves and turns a light amber color.
- Carefully stir in ½ cup heavy cream (it will bubble up!).
- Remove from heat and stir in 6 tablespoons (3 ounces) of unsalted butter and 1 teaspoon vanilla extract.
- Let the caramel cool slightly.
- Once the cake is completely cool, spread the caramel over the top, leaving a 1-inch border around the edges.
- Sprinkle 1 cup chopped pecans evenly over the caramel.
- Melt 1 cup semi-sweet chocolate chips in a microwave-safe bowl in 30 second intervals, stirring until smooth.
- Drizzle the melted chocolate over the pecans.
- To cut the cake into perfect squares, use a sharp knife dipped in and wiped dry after each cut, using hot water for dipping.
- Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
69g
Fat
58g
Carbs
6g
