Cream Cheese Turtle Cake
Cake:
1 c. sliced almonds, lightly toasted
1 c. chopped pecans, lightly toasted
1 18.25-oz. box German chocolate cake mix
1-1/4 c. water
1/3 c. vegetable oil
3 large eggs
1/2 c. (1 stick) unsalted butter, room temperature
3-1/2 c. powdered sugar
1 8-oz. pkg. cream cheese, cut into pieces, room temperature
Icing:
1-3/4 c. powdered sugar
2 tbsp unsweetened cocoa powder
5 tbsp whole milk
1/4 c. (1/2 stick) unsalted butter
3/4 c. semisweet chocolate chips
1 tsp vanilla extract
1/2 c. caramel topping
Preheat oven to dg350. Grease and flour 13- by 9- by 2-inch metal
pan. Sprinkle 1/2 cup almonds and 1/2 cup pecans over bottom of pan.
Combine cake mix, 1-1/4 cups water, oil, and eggs in large bowl. Beat
with mixer at low speed until mixture is moistened (about 30 seconds).
Beat at medium speed 2 minutes. Pour batter into pan.
Melt butter in medium saucepan over medium-low heat. Gradually stir
in powdered sugar. Mixture will form clumps. Stir in cream cheese.
Whisk until smooth (about 1 minute). Pour cream cheese mixture in
large ribbons atop cake batter in pan. Swirl mixture into batter with
knife. Do not over mix. Bake cake about 50 minutes. Test in cake part
only for doneness--bottom will be very moist. Cool cake in pan on
rack. Sprinkle with remaining almonds and pecans.
Icing: Mix sugar and cocoa in medium bowl. Bring milk and butter to
simmer in heavy medium saucepan. Reduce heat to medium low. Add
powdered sugar mixture and whisk until melted. Add chocolate chips and
whisk until smooth. Mix in vanilla. Drizzle warm icing over cake. Let
stand until set, about 2 hours. Drizzle caramel topping over.
Enjoy!
Sherri
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