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Full Online Book HomeLearning KitchenLow_fat - Cake - Double-caramel Turtle Cake
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Low_fat - Cake -  Double-caramel Turtle Cake Post by :starlit Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1108

Click below to download : Low_fat - Cake - Double-caramel Turtle Cake (Format : PDF)

Low_fat - Cake - Double-caramel Turtle 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
1 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt

2 tablespoons butter
1/4 cup packed dark brown sugar
2 to 3 tablespoons fat-free milk
2 teaspoons vanilla extract
2 cups powdered sugar

2/3 cup fat-free caramel apple dip (such as T.Marzetti's)
1/4 cup finely chopped pecans, roasted

Preheat oven to 350 degrees.

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

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

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 cup flour into dry measuring cups; level with a knife. Combine 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.

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

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 teaspoon 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.

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 the caramel dip over frostion. Top with other cake layer. Spread remaining frosting over top of cake; drizzle with remaining caramel dip. Sprinkle with pecans.

309 cal, 8.4g fat, 3.7g pro, 56.7g carb, 1.9g fiber, 42mg chol, 1.5mg iron, 249mg sod, 41mg calc.

Source: Cooking Light-5/02
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