Espresso Chocolate Turtle Cake
Makes 24 servings. Recipe is from CanolaInfo Virtual Test Kitchen.
1 (18-ounce) package dark chocolate cake mix
11?3 cups water
1/2 cup canola oil
1 tablespoon instant espresso coffee
1 teaspoon cinnamon
1 (14-ounce) bag caramels, papers removed
1/2 cup evaporated milk
1 cup chopped pecans
1 cup semisweet chocolate chips
1. Preheat oven to 350 F. Spray 9-inch-by-13 inch pan with canola oil.
2. In large mixing bowl, combine cake mix, water, canola oil, eggs, espresso coffee powder and cinnamon. Beat at low speed for 1 minute, scraping bowl continuously. Do not over mix. Pour half of the batter into prepared pan. Bake for 25 minutes.
3. Heat caramels and evaporated milk in medium saucepan over medium heat, stirring frequently, until caramels are melted and mixture is smooth. Stir in chopped pecans. Pour caramel mixture over warm cake in pan. Sprinkle with chocolate chips. Then spread remaining batter over all. Bake 30 minutes longer. Remove from oven and cool for a least 30 minutes. Serve turtle cake with ice cream, drizzle with caramel sauce and additional chopped nuts. Garnish with fresh fruit.
Nutritional analysis per serving: 280 calories, 16 grams fat, 3 grams saturated fat, 30 milligrams cholesterol, 240 milligrams sodium, 35 grams carbohydrates, 1 gram fiber, 4 grams protein.