Turtle Mocha Cake

My sweet friend Rebecca found this cake in a magazine and said, “Will you make this for my birthday?” It is a wonderfully rich cake and looks beautiful.

1 egg
1 c buttermilk, or add 1 T vinegar to regular milk
2/3 c vegetable oil (I used apple sauce)
2 c flour
1 ¾ c sugar
½ c unsweetened cocoa powder
1 T baking soda
1 tsp. salt
1 c freshly brewed hot coffee
Chocolate Frosting (recipe follows)
1 ½  c pecans
½ c caramel ice cream topping

Grease three 9-inch cake pans. Dust with unsweetened cocoa.

In a small bowl, stir together egg, buttermilk and vegetable oil; set aside. In a large mixing bowl, stir together flour, sugar, ½ c cocoa, baking soda and salt. Gradually add the milk mixture to flour, beating with an electric mixer until combined. Gradually beat in hot coffee. Pour batter into prepared pans.

Bake in a 350 degree oven for 22 to 25 minutes or until set. Cool cakes in pas for 10 min then turn onto wire racks.

When the cakes are cool, make the Chocolate Frosting. Place one cake layer top side down onto a serving plate with a lip to catch excess icing. Spread some icing onto the first layer spreading to the edge of the cake. (It worked better for the icing to cool some.) Sprinkle with pecans and the drizzle caramel sauce over top. Repeat two more times. ( I have leftover icing.)

Chill cake for 1 to 2 hrs before serving.

Chocolate Frosting

In medium sauce pan, stir together 1 c sugar and ½ c milk. Add 6 T butter. Bring to a boil, stirring constantly. Remove from heat and had a 12oz. package of semi-sweet chocolate chips. Stir until chips are melted.

Note: I have recently made this recipe has cupcakes and they were beautiful and tasted great.