CHOCOLATE TURTLE POKE CAKE

CHOCOLATE TURTLE POKE CAKE

 

 

 

This Chocolate Turtle Poke Cake is made completely from scratch! A moist chocolate cake soaked with caramel sauce and topped with caramel chocolate frosting and chopped pecans!

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.    …………………………………………………………

4.   ………………………………………………………………………..

Full instructions: Click here