Cafe Lattes Turtle Cake Recipes

Steps:

• 1. Grease 3 9"-pie pans (if you only have 1-2 pie pans, refrigerate batter, while baking). Line the bottom of each cake pan with parchment paper; dust with unsweetened cocoa powder. Set prepared pans aside
• 2. In a small bowl, stir together egg, buttermilk, and vegetable oil; set aside. In large mixing bowl, stir together,flour, sugar, 1/2cup cocoa powder, baking soda, and salt. Gradually add the buttermilk mixturee to flour mixture, beating with an electric mixer until combined. Gradually beat in hot coffee. Pour batter into prepared pans (layers will appear shallow).
• 3. Bake in 350 degree oven 22-25 minutes or until toothpick inserted near center comes out clean. Cool cakes in pans on wire racks for 10 minutes. Loosen sides from pans, then invert cakes on racks. Remove the cake layers from pans. Peel off paper; cool thoroughly.
• 4. When the cakes are cool, make the chocolate frosting. Place one cake layer, top side down, onto a serving plate with a lip(to catch excess icing). Using an icing spactula or wide knife, work quickly to frost the top layer this layer with one-third of the frosting. Arrange one-third of the pecans on top and drizzle with some of the carmel ice-cream topping. Repeat with the frosting, pecans, and carmel topping. Top with the third layer, top side up. Repeat with remaining frosting, pecans and carmel topping. Chill cake 1 to 2 hours before serving.
• 5. Chocolate Frosting: In a medium saucepan, stir together 1 cup sugar and 1/2 cup milk. Add 6 tablespoons of butter, cut up. Bring mixture to boiling, stirring constantly. Remove from heat. Add one 12 ounce package semisweet chocolate pieces (2 cups). Using a wire whisk, mix until smooth. If frosting is grainy or too thick, add 2 teaspoons hot coffee. If necessary, let stand several minutes before using. Makes about 2 1/2 cups of frosting, enough for this cake.
• 6. How to make sour milk: Don't have buttermilk? Substitute sour milk. For 1 cup of sour milk, place 1 tablespoon of lemon juice or vinegar in a glass measuring cup. Add milk to make one cup, let stand 5 minutes before using.

Steps:

• 1. Ingredients: 1 egg 2/3 c. vegetable oil 1 c. buttermilk 2 c. flour 1 3/4 c. sugar 1/2 c. cocoa 1 tsp. salt 1 tbsp. baking soda 1 c. hot coffee Frosting: 1 c. sugar 1/3 c. milk 5 tbsp. butter 1 1/2 c. chocolate chips 1/2 c. caramel topping 1 c. toasted pecans
• 2. Preheat oven to 350 degrees F. Grease a 9 by 13-inch pan. Combine egg, oil and buttermilk. In a large bowl, combine flour, sugar, cocoa, salt and baking soda. Combine the egg mixture and the flour mixture, mixing well. Slowly mix in hot coffee. Turn into prepared pan and bake 40 to 45 minutes. Frost when cooled. Frosting: Mix sugar and milk in a saucepan, add butter and bring to a boil. Put chocolate chips in a bowl, pour hot mixture over them and mix until smooth. Spread over cooled cake. Drizzle caramel topping over the frosting and crunch toasted pecans over the caramel with your hand.

Steps:

• 1. Grease three 9-inch round cake pans*. Line the bottom of each pan with parchment paper. Grease the paper; dust with unsweetened cocoa powder. Set pans aside.
• 2. In a small bowl, combine egg, buttermilk and oil; set aside. In a large bowl, stir together flour, sugar, 1/2 cup cocoa powder, baking soda and salt. Gradually add buttermilk mixture to flour mixture, beating with an electric mixer until combined. Gradually beat in hot coffee. Pour batter into prepared pans; spread evenly. (Layers will appear shallow)
• 3. Bake in a 350 oven for 25 to 30 minutes or until a wooden pick inserted near center comes out clean. Cool in pans on wire racks 10 minutes. Loosen sides from pans, invert cakes on racks. Peel off paper; cool thoroughly.
• 4. CHOCOLATE FROSTING: In a small saucepan, combine 1 cup sugar and 1/2 cup milk. Add 6 Tablespoons butter. Bring to boiling, stirring constantly. Remove from heat. Add one 12 ounce pkg. semi sweet morsels (2 cups). Using wire whisk, mix until smooth. If frosting is too thick or grainy, stir in 1 to 2 teaspoons freshly brewed hot coffee. Makes 2 1/2 cups.
• 5. When cake is cool, place one cake layer top-side down onto a serving plate. Using an icing spatula or wide knife, work quickly to frost top of this layer with one-third of the frosting, pushing it out slightly from edges to make ripple or petal effect. Arrange one-third of the pecans on top and drizzle with 1/4 cup of caramel topping. Top with second layer, top sided down. Repeat with frosting, pecans,and caramel topping. Top with Third layer, right side up. Repeat with frosting, pecans and caramel topping.
• 6. Chill cake 1 to 2 hours before serving. *Note: If you only have two 9 inch pans, chill 1/3 of the batter while you bake the other two layers. Clean and prepare one of the pans as above and bake remaining batter.

Steps:

• Preheat oven to 350°F.
• Grease three 9-inch round cake pans.
• Line the bottom of each with parchment paper.
• Grease the paper.
• Dust with unsweetened cocoa powder.
• In a small bowl combine the egg, buttermilk and oil; set aside.
• In a large bowl, sift together flour, 1 3/4 cup sugar, 1/2 cup cocoa powder, baking soda and salt.
• Gradually add buttermilk mixture to flour mixture, beating with an electric mixer until combined.
• Gradually beat in 1 cup hot brewed coffee.
• Pour batter into prepared pans; spread evenly. (Layers will appear shallow).
• Bake for 25 to 30 minutes or until a wooden pick inserted near center comes out clean.
• Cool in pans on wire racks 10 minutes.
• Loosen sides from pans, invert cakes on racks.
• Remove cakes from pans.
• Peel off paper; cool thoroughly.
• When cool, prepare the frosting.
• In a small saucepan, combine 1 cup sugar and 1/2 cup milk.
• Add 6 Tablespoons butter.
• Bring to boiling, stirring constantly.
• Remove from heat.
• Add 12 semi-sweet chocolate pieces.
• Whisk until smooth.
• If frosting seems to thick or grainy, stir in 1 to 2 teaspoons freshly brewed hot coffee.
• (Frosting makes about 2 1/2 cups).
• Place 1 cake layer, top-side DOWN, onto a serving plate.
• Using an icing spatula or wide knife, work quickly to frost top of this layer with 1/3 of the frosting, pushing it out slightly from edges to make ripple or pedal effect.
• Arrange 1/3 of the pecans on top and drizzle with 1/4 cup of the caramel topping.
• Top with the second layer, top-side DOWN.
• Repeat the above frosting steps with 1/3 of the frosting, pecans and caramel topping.
• Top with the third layer, right side UP.
• Repeat with frosting, pecans and caramel topping.
• Chill cake 1 to 2 hours before serving.