CHOCOLATE TURTLE POKE CAKE

This Chocolate Turtle Poke Cake is a moist chocolate cake soaked with caramel sauce and topped with caramel chocolate frosting and chopped pecans! It’s a delicious poke cake recipe made completely from scratch!

INGREDIENTS
CARAMEL CHOCOLATE FROSTING
For the caramel sauce

• 1/4 cup (56g) salted butter
• 2/3 cups (150g) light brown sugar, packed
• 3/4 cups (180ml) heavy whipping cream
• 1 tsp vanilla extract
• 2 tsp corn syrup

For the frosting

• 1/2 cup (112g) salted butter
• 1/2 cup (95g) shortening
• 1/2 cup (57g) natural unsweetened cocoa powder
• 3 cups (345g) powdered sugar
• 6–7 tbsp milk
• Caramel sauce, for drizzling
• Chocolate sauce, for drizzling
• Pecan bits

CARAMEL CHOCOLATE CAKE
For the caramel sauce

• 1/2 cup (112g) salted butter
• 1 1/3 cups (300g) light brown sugar, packed
• 1 1/2 cups (360ml) heavy whipping cream
• 2 tsp vanilla extract
• 4 tsp corn syrup

For the cake

• 2 cups (260g) all purpose flour
• 2 cups (414g) sugar
• 3/4 cup (70g) natural unsweetened cocoa powder
• 2 tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup (240ml) milk
• 1 cup (240ml) vegetable oil
• 1 1/2 tsp vanilla
• 1 cup (240ml) water

INSTRUCTIONS
1. To make the caramel sauce for the frosting, combine all the ingredients for the caramel (butter, brown sugar, cream, vanilla extract and corn syrup)  in a medium sauce pan.
2. Heat on medium-low until sugar is melted. Be sure to melt the sugar on a lower heat so that you don’t end up with a grainy caramel sauce. When the sugar has melted, turn the heat to medium-high to bring to a boil.
3. Boil for 3 minutes, stirring occasionally, then remove from heat and pour into a heat-proof bowl. It will bubble up a good bit when boiling.
For full instructions : www.lifeloveandsugar.com

Share this post