Banana Turtle Torte

By kayjayjohnson

Ingredients

• 1 Pkg German Chocolate Cake Mix
• 1 1/3 C water
• 1/2 C vegetable oil
• 3 Eggs
• 1 1/2 C heavy whipping cream
• 3 Bananas
• 1 C butterscotch caramel topping
• 6 T chopped pecans, toasted

Details

Servings 16

Preparation

Step 1

Heat oven to 350. Grease only bottoms of 2 9 inch with shortening or spray bottoms with cooking spray.

In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed for 30 seconds. Beat on medium speed for 2 minutes, scraping bowl occasionally. Pour into pans.

Bake 28-33 minutes or until toothpick in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen. Remove from pans to wire racks. Cool completely until cool; about an hour. Freeze uncovered 1 hour for easier cutting and frosting if desired.

In a chilled medium bowl, beat whipping cream on high speed until stiff peaks form.

Split each cake horizontally into 2 layers. Place top of 1 layer, cut side up, on serving plate. Spread 2/3 C whipped cream over layer to within 1/4 inch of edge. Slice 1 banana, arrange on whipped cream, overlapping if necessary. Drizzle a 1/4 C butterscotch caramel topping over bananas, spreading to coat slices. Sprinkle with 2 T of pecans. Top with bottom half of layer, cut side down.

Top layer with 2/3 C whipped cream, 1 sliced banana, 1/4 C butterscotch caramel topping and 2 T pecans. Top with bottom half of second cake, cut side up. Repeat filling. Top with top half of cake, cut side down. Frost top of cake with remaining whipped cream. Spoon remaining butterscotch caramel topping over whipped cream. Swirl caramel into whipped cream with tip of knife.

Cover and refrigerate 2 hours or until ready to serve. For best results, serve cake the same day. Store covered in refrigerator.