If there is any flavor that goes with Valentine’s Day, it is chocolate. That creamy, rich indulgence that causes your taste buds to tingle, your vision to blur, and your will power to fly out the window. Chocolate is the flavor that says I love you like no other. If you want to show someone you care, bake them a chocolate concoction they will never forget.
Through the ages, chocolate has been revered -- used for currency, reserved for nobles, it was sometimes considered a divine gift or source of power. Chocolate still has a valued place in society. It is the sweet treat offered to children on holidays, the cherished gift between friends and loved ones, and the much enjoyed snack for all.
Treat those you love with a gift of chocolate. Here are 10 ways to say I love you:
Café Latte’s Turtle Cake Recipe (see the recipe below)
Chocolate Chess Pie Recipe – a fudgy, rich, amazing pie
Better Than Sex Cake Recipe – you be the judge!
Café Latte’s Turtle Cake Recipe
The picture says it all! This is an amazing concoction of chocolate, caramel, and pecans and is oh-my-goodness delicious! Café Latte’, a restaurant in Minnesota, created this luscious recipe which was featured in Midwest Living. You’ll have to try this one!
Ingredients for Café Latte’s Turtle Cake:
- 1 egg
- 1 cup buttermilk (you can use sour milk instead)
- 2/3 cup vegetable oil
- 2 cups flour
- 1 ¾ cups sugar
- ½ cup unsweetened cocoa powder
- 1 tablespoon baking soda
- 1 tsp. salt
- 1 cup freshly brewed hot coffee
- 1 ½ cups pecan halves, toasted and cooled (Toast by shaking with 2 tablespoons of melted butter, then spreading on a cookie sheet and placing in a 350 degree oven for 5 – 7 minutes or until aromatic.)
- ¾ cup caramel ice cream topping (the thicker, the better)
Chocolate Frosting Recipe:
- 1 cup sugar
- ½ cup milk
- 6 tablespoons butter
- 12-ounce bag chocolate chips
Directions for making Café Latte’s Turtle Cake:
Line the bottom of three 9-inch cake pans with parchment or wax paper (cut to fit the bottom of each pan).
In a small bowl, stir together egg, buttermilk, and vegetable oil; set aside. In a large mixing bowl, stir together flour, sugar, cocoa powder, baking soda, and salt. Gradually add the egg and buttermilk mixture to the flour mixture, beating until combined. Gradually beat in hot coffee. Pour batter into the prepared pans. (Layers will appear shallow.)
Bake at 350 degrees for 22 – 24 minutes or until a toothpick inserted near the center comes out nearly clean. Cool cakes in pans for 10 minutes then remove from the pans and cool thoroughly on racks.
Cake assembly: Put a cooled layer top-side down on a serving plate (one with a raised edge is needed to catch any drippings). Frost the top only with 1/3 of the frosting (recipe below). Arrange 1/3 of the toasted pecans over the frosting and drizzle with 1/3 of the caramel topping. Top with the second layer and repeat the steps, then top with the third layer. Chill the cake for 1 – 2 hours before serving.
Chocolate Frosting Recipe: In medium saucepan, stir together the sugar and milk. Add the butter and bring the mixture to a boil, stirring constantly. Remove from heat. Add the chocolate chips. Using a wire whisk, mix in the chocolate until smooth and thick. If frosting is too thick or grainy, stir in 1 to 2 tsps. of hot coffee.
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