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 delicious and made completely from scratch!

Once of my favorite parts about anything “turtle” flavored is the caramel. I am such a caramel lover. In fact, when we were at the beach a couple weeks ago, the hubs and I got to go on a couple dates while my parents watched the twins for us. One of those nights, he took me to a lovely dinner and had gotten a bunch of ice cream for us to enjoy, since that’s been kind of a thing for me lately. He wasn’t sure which ice cream to buy so he just bought several pints of different ice creams – all containing caramel. Ha! He knows me well. 🙂

So naturally, I was pretty pumped the make this Chocolate Turtle Poke Cake and enjoy all the caramel it has to offer. It’s ridiculously good and might just be my favorite poke cake ever.

The moist chocolate cake is the same as my Best Chocolate Cake and the same one I used in my Baileys Chocolate Poke Cake. It’s amazing and always a hit. It’s covered in a wonderful, homemade caramel sauce and if that wasn’t rich enough for you, it’s covered in caramel chocolate frosting. So decadent and wonderful and you have to try it.

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.
4. Place the sauce in the fridge to cool and firm. This sauce can be made ahead and stored in the fridge for up to two weeks.
5. ..............................

for full recipes please see : www.lifeloveandsugar.com

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