"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Turtle Cake Recipe

  Tried it? Rate this Recipe:


This recipe for Turtle Cake, by , is from Story County Medical Center Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Stasia Renfrow
Added: Friday, March 21, 2008


unsweetened cocoa powder, for dusting
1 egg, slightly beaten
1 cup buttermilk or sour milk
2/3 cup vegetable oil
2 cups flour
2-3/4 cups sugar
1/2 cup unsweetened cocoa powder
1 tablespoon baking soda
1 teaspoon salt
1 cup brewed coffee, hot
2 teaspoons brewed coffee, hot
1/2 cup milk
6 tablespoons butter
1 (12ounce) package semisweet chocolate pieces(2 cups)
1-1/2 cups pecan halves, toasted
3/4 cup caramel topping

Preheat oven to 350. 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.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!