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.
I make this every year for my birthday! My kids liked it so much they want it for their birthdays too (minus the nuts). The cake is so rich and chocolaty! And the topping is just right -- even my non-chocolate loving husband enjoys it! Probably my favorite recipe of all time from Cooking Light.
I made this cake twice, because the first one turned out so dry! I was sure I must have done something wrong, so I threw it away and made it again! To the second one I added 1/2 cup sour cream hoping it would help. It didn't make much difference. After making it a second time I know I didn't mess up on the first either.
This cake is very moist. I use dark chocolate cocoa and skip the frosting. Top with powdered sugar, whipped cream or chocolate sauce. Yummy!
I made the cake for coworkers birthday. It got rave reviews. I used dark chocolate cocoa. It was rich and moist.
Delicious. We had this for Christmas Day desert with some cream. However, delicious on its own or with ice cream as well. Be sure to add sufficient milk when beating the frosting. I didn't add enough and it started to set quite solid -very yummy regardless of my error! Reminds me of the pralines in New Orleans.
I have been making this cake since it first appeared in CL a few years ago and it is a favorite among family and friends. It is a standing order from my best friend's husband for his birthday every year!
This has to be the best cake I ever made - it was sooo good. I served it at a birthday party and got rave reviews. I used a boxed Devil's Food cake, I made a homemade caramel drizzle, I toasted the pecans in the same pan that I used to prepare the frosting which just put a very light candied coating on them and I added about 2 Tbs Bailey's Caramel Irish Cream to the frosting. That made the frosting smoother, less sweet and really amped up the flavor. I will make this again - no question.
I must have tried five different ways to ruin this recipe and it still turned out delicious. I used light butter, I thought the extremely soupy batter would never turn into cake, I baked it in dark cake pans in my lop-sided oven at 325,and my caramel was a month and a half past its expiration date. And no, I don't have low expectations. It was very good.
If I make this in the morning to serve at night, should I refrigerate it?
I made this cake for a friend's birthday and we all loved it, especially my 5 year old daughter. I did add a little extra pecans on the top. This cake will definitely be a yearly tradition.
Made this cake for my girlfriends last night. Everyone loved it! The flavors go very well together. I added mini chocolate chips between the two layers and also on top for some extra chocolate goodness. :o) Paired nicely with dessert wine too.
I over-baked the cake, so it came out a little dry. Bummer. Other than that, it was delicious. My mom makes this recipe almost every week and loves it. I think I'll give it a second try and take it out much sooner. Step-by-step photos on my blog: http://me-myself-and-pie.blogspot.com/2010/03/double-caramel-turtle-cake.html
This cake comes out beautifully! The cake was very very moist. Next time i may add some maple syrup and/or bourbon to the frosting mixture to give it some added depth. I used more pecans than what were called for and sprinkled them on both layers, not just the top layer. This cake is sweet (but not overpoweringly so), so serve with ice cream.
Best chocolate cake base, ever. Cooking Light, please feature this cake in a stand-alone recipe. It is perfectly moist, rich, and delicious. I have layered it with almond paste, pistachio custard-buttercream, and ganache to make an 'Eclair Cake' that is out of this world. Technique is key with this recipe. I follow the recipe very carefully, and it's perfect every time!
