"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

Praline Turtle Cake Recipe

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This recipe for Praline Turtle Cake, by , is from Carrie's Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Carrie Sisk


cup butter
1 cup brown sugar
1 14oz can sweetened condensed milk
1 cup chopped pecans
2 cups all purpose flour
cup unsweetened cocoa
2 cups sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 large eggs
1 cup sour cream
cup canola oil
1 tsp vanilla
1 tsp white vinegar
cup fudge topping
cup chocolate chips, melted
1 cup of your favorite chocolate frosting

Make the cake: Heat oven to 350. Butter the bottom of two 9" round cake pans and fit a circle of parchment paper large enough to cover 1" up the side of each cake pan. Heat the butter, brown sugar and sweetened 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 cup 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 wooden skewer inserted comes out clean, 35-40 min. Cool cakes in the pan for 10 min. Run a knife around the edge of the pans and turn 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 of the cake layers. Place the second layer over the first and drizzle with the melted chocolate and the remaining cup pecans. Frost the cake sides with your favorite chocolate frosting




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