Chocolate Turtle Poke Cake


The best Chocolate Turtle Poke Cake i ever make and you can do it too it's very easy, enjoy


 INGREDIENTS

CARAMEL CHOCOLATE FROSTING

For the caramel sauce


1/4 cup (56g) salted butter

2/3 cups (150g) light brown sugar, packed

3/4 cups (180ml) heavy whipping cream

1 tsp vanilla extract

2 tsp corn syrup

For the frosting


1/2 cup (112g) salted butter

1/2 cup (95g) shortening

1/2 cup (57g) natural unsweetened cocoa powder

3 cups (345g) powdered sugar

6–7 tbsp milk


Caramel sauce, for drizzling

Chocolate sauce, for drizzling

Pecan bits

CARAMEL CHOCOLATE CAKE

For the caramel sauce


1/2 cup (112g) salted butter

1 1/3 cups (300g) light brown sugar, packed

1 1/2 cups (360ml) heavy whipping cream

2 tsp vanilla extract

4 tsp corn syrup

For the cake


2 cups (260g) all purpose flour

2 cups (414g) sugar

3/4 cup (70g) natural unsweetened cocoa powder

2 tsp baking soda

1 tsp salt

2 large eggs

1 cup (240ml) milk

1 cup (240ml) vegetable oil

1 1/2 tsp vanilla

1 cup (240ml) water


INSTRUCTIONS


*1. To make the caramel sauce for the frosting, combine all the ingredients for the caramel (butter, brown sugar, cream, vanilla extract and corn syrup)  in a medium sauce pan.

*2. Heat on medium-low until sugar is melted. Be sure to melt the sugar on a lower heat so that you don’t end up with a grainy caramel sauce. When the sugar has melted, turn the heat to medium-high to bring to a boil.

*3. Boil for 3 minutes, stirring occasionally, then remove from heat and pour into a heat-proof bowl. It will bubble up a good bit when boiling.

*4. Place the sauce in the fridge to cool and firm. This sauce can be made ahead and stored in the fridge for up to two weeks.

*5. Prior to baking the cake, prepare the caramel that will be poured over top. Add the butter, brown sugar, cream, vanilla and corn syrup to a large saucepan. Heat on medium-low until sugar is melted. Be sure to melt the sugar on a lower heat so that you don’t end up with a grainy caramel sauce. When the sugar has melted, turn the heat to medium-high to bring to a boil.

*6. Boil for 3 minutes, stirring occasionally, then remove from heat and pour into a heat-proof bowl to cool to about room temperature. It will bubble up a good bit when boiling.

*7. To make the cake, prepare a 9×13 inch cake pan by greasing the bottom and sides. Preheat oven to 300°F (148°C).

*8. Add all dry ingredients to a large bowl and whisk together to combine.

*9. Add eggs, milk, vegetable oil and vanilla to the dry ingredients and mix until well combined.

*10. Slowly pour the water into the batter, mixing well and being careful of splashing.

*11. Pour the batter into the cake pan and bake for about 40-45 minutes, or until a toothpick comes out with a few crumbs.

*12. Remove the cake from the oven and allow the cake to cool to room temperature, then poke holes all over. I use a knife sharpening rod, but you could also use a large straw or the end of a wooden spoon.

*13. Pour the cooled caramel over the cake and spread it evenly into the holes of the cake.

*14. To make the frosting, add the butter and shortening to a large mixer bowl and beat until well combined.

*15. Add the cocoa powder and about half of the powdered sugar and mix until smooth.

*16. Add about half of the caramel sauce (which should be cold straight out of the fridge) and 5 tablespoons of milk and mix until smooth.

*17. Add the remaining powdered sugar and mix until well combined and smooth.

*18. Add additional milk, as needed, to get a nice, smooth and spreadable frosting consistency.

*19. Spread the frosting evenly over the cake, then drizzle with caramel and chocolate sauce and top it off with bits of pecans.

*20. Refrigerate the cake until ready to serve. It can be served chilled or at room temperature.

Enjoy and don't forget to share with friends 



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