Turtle Chocolate Pecan Cake with Chocolate Frosting and Caramel

So, as always I saw my awesome momma for Thanksgiving this year, and as always there was a pecan pie. On the way home it was all I could think about. How come I didn’t have one and how would I make it a reality? I also wanted chocolate, because I can. So I brainstormed on the drive home and came up with an idea.  Now, I just have to decide if I want to make a carrot cake for Christmas, or this delicious brainchild…

 

 

Ingredients for cake :

I actually got this cake recipe from the very beautiful Chef Chloe, and it turned out absolutely moist and firm. Here is everything you need to know :

http://chefchloe.com/sweets/chocolate-layer-cake.html

 

 

Ingredients for caramel sauce :

 

For this recipe, I used the same recipe as I use for my caramel popcorn and my pancake drizzle. It can be found here :

 

http://homevegan.com/2012/10/caramel-walnut-strawberry-pancakes/

 

 

Ingredients for the chocolate frosting :

 

  • 2 1/2 to 3 cups of confectioners sugar
  • 3 TBSP coconut milk, or warm coffee (your choice, I’ve done it both ways, both are awesome)
  • 1/8 tsp salt
  • 3 TBSP cocoa
  • 3 TBSP margarine
  • 1/2 tsp vanilla

 

To Make Frosting :

 

In a medium bowl whisk together salt, cocoa, and sugar. In a large mixing bowl whip the margarine until creamy. Gradually mix in the sugar mixture alternating each time with the coconut milk or coffee until are ingredients are mixed. Mix in vanilla and stir well. Refrigerate until it’s time to use, let sit for 5 minutes until spreading on the cake.

 

 

You will also need :

1 cup of pecans, half of them chopped.

 

To assemble the cake :

 

Make your two cake rounds first as the instructions say. Let them cool on a rack for at least an hour. When the cake is cooled, spread 1/3 to 1/2 of the chocolate frosting on. Then drizzle some caramel on top of the frosting. Next, scatter some chopped pecans on top of the caramel and press them into the cake with a soft spatula or a spoon. Stack the second cake round on top and make sure it’s stable. Spread the remaining chocolate frosting (I actually had a few spoonfuls leftover) on top. Drizzle as much caramel as you want on top. Don’t be scared to let it drip down the sides, it’s what makes it delicious 😉  To finish the cake add the whole pecans on top. You could also chop them up and sprinkle them if you want. Refrigerate afterwards to keep it from melting. When you’re ready to serve, microwave it for 15-30 seconds and enjoy!

 

 

 

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