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Double-Caramel Turtle Cake

Cooking Light
Yield 16 servings
One of our most popular cakes, this light chocolate cake has two layers of tender chocolate cake with a low-fat caramel frosting and an easy topping made with store-bought caramel-apple dip and chopped pecans.

Ingredients

  • Cake:
  • Cooking spray
  • 1 tablespoon all-purpose flour
  • 1 1/2 cups boiling water
  • 3/4 cup unsweetened cocoa
  • 1 1/2 cups granulated sugar
  • 6 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 2/3 cups all-purpose flour (7 1/2 ounces)
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • Frosting:
  • 2 tablespoons butter
  • 1/4 cup packed dark brown sugar
  • 2 to 3 tablespoons fat-free milk
  • 2 teaspoons vanilla extract
  • 2 cups sifted powdered sugar
  • Topping:
  • 2/3 cup fat-free caramel apple dip (such as T. Marzetti's)
  • 1/4 cup finely chopped pecans, toasted

Nutrition Information

  • calories 309
  • caloriesfromfat 24 %
  • fat 8.4 g
  • satfat 4.3 g
  • monofat 2.9 g
  • polyfat 0.8 g
  • protein 3.7 g
  • carbohydrate 56.7 g
  • fiber 1.9 g
  • cholesterol 42 mg
  • iron 1.5 mg
  • sodium 249 mg
  • calcium 41 mg

How to Make It

  1. Preheat oven to 350°.

  2. To prepare cake, coat bottoms of 2 (8-inch) round cake pans with cooking spray (do not coat sides of pans); line bottoms with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour.

  3. Combine boiling water and cocoa, stirring well with a whisk. Cool completely.

  4. Place granulated sugar, 6 tablespoons butter, and vanilla in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Lightly spoon 1 2/3 cups flour into dry measuring cups; level with a knife. Combine 1 2/3 cups flour, baking soda, baking powder, and salt, stirring well with a whisk. Add flour mixture and cocoa mixture alternately to sugar mixture, beginning and ending with flour mixture.

  5. Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.

  6. To prepare frosting, melt 2 tablespoons butter in a small saucepan over medium heat. Add brown sugar and 2 tablespoons milk; cook 1 minute or until sugar melts. Remove from heat; cool slightly. Combine butter mixture and 2 teaspoons vanilla in a large bowl. Gradually add powdered sugar; beat with a mixer at medium speed until smooth. Add additional milk, 1 teaspoon at a time, beating until spreading consistency.

  7. Place 1 cake layer on a plate; spread top with half of frosting. Place caramel dip in a small zip-top plastic bag. Snip a small hole in 1 corner of bag; drizzle half of caramel dip over frosting. Top with other cake layer. Spread remaining frosting over top of cake; drizzle with remaining caramel dip. Sprinkle with pecans.