Praline Turtle Cake

By Kmac_4

Ingredients

• 1/2 C butter
• 1 C brown sugar
• 1 can (14 oz) sweetened condensed milk
• 1 C chopped pecans
• 2 C flour
• 3/4 C unsweetened cocoa
• 2 C sugar
• 1 1/2 t baking soda
• 1 1/2 t baking powder
• 1 t salt
• 2 large eggs
• 1 C sour cream
• 1/2 C canola oil
• 1 t vanilla
• 1 t white vinegar
• 1/2 C fudge topping
• 1/2 C chocolate chips melted

Details

Servings 15

Preparation

Step 1

Heat oven to 350 degrees. Butter the bottoms of two 9 inch round cake pans and fit a circle of parchment paper large enough to cover 1 inch up the side of each cake pan. Heat the butter, brown sugar and condensed milk in a 2 qt. saucepan over medium heat until the butter melts and the sugar is dissolved. Do not boil. Divide the sugar mixture between the prepared pans. Sprinkle 3/4 C pecans over sugar mixture and set aside to cool. Combine the flour, cocoa, granulated sugar, baking powder, baking soda, and salt together in a large bowl. Add the eggs, sour cream, oil, vanilla and vinegar and 1 cup hot water and mix with a wooden spoon until the batter is smooth. Pour the batter into the cake pans--over sugar mixture--and bake until a wooden skewer inserted into the cake center comes out clean--35 to 40 minutes. Cool cakes in the pans for 10 minutes. Run a knife around the edge of the pans and turn cakes out onto a cooling rack. Remove the paper and cool completely.

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 C pecans. Frost the cake with your favorite chocolate icing.