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Cook's Country Chocolate Turtle Cake

1 cupheavy cream
6 ouncesbittersweet chocolate, chopped
2 tablespoonslight corn syrup
2 cupspecans, toasted
1 poundsoft caramel candies
1/8 teaspoonsalt
38-inch chocolate cake round
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Cook's Country Chocolate Turtle Cake - Instructions

For the icing:
In medium saucepan, cook 1/2 cup heavy cream, chocolate, and corn syrup over
medium-low heat, whisking constantly, until smooth. Transfer mixture to medium bowl
and refrigerate until thickened but still spreadable, about 2 hours, stirring
occasionally. (Alternatively, refrigerate mixture overnight until set. Let sit at room
temperature until softened and spreadable, about 1 hour.)

For the caramel:
Finely chop 1-1/2 cups pecans. Heat caramels, remaining cream, and salt in saucepan
over medium-low heat, whisking constantly, until smooth. Reserve 3/4 cup of the
caramel mixture for topping. Stir chopped pecans into remaining caramel mixture.

To assemble:

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Cook's Country Chocolate Turtle Cake - Instructions Continued

Place 1 cake layer on cake serving platter. Spread half of pecan-caramel mixture in
even layer over top, leaving 1/2-inch border around edge. Place second cake layer on
top and repeat with remaining pecan-caramel mixture. Top with third cake layer. Spread
chocolate icing over top and sides of cake and refrigerate until set, about 30
minutes. Spread reserved caramel mixture over top of cake, allowing caramel to drip
over sides. Garnish with remaining pecans. Slice and serve.

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