A Sunday Splurge

Today is my daughter's favorite day-her birthday. No matter what the year is she always embraces it and looks forward to any type of celebration whether big or small.

She would concur with Julia Child there definitely needs to be a cake for this special day. Enjoy one of my daughter's favorite cake from Cafe Latte.

Cafe Latte's Turtle Cake (St. Paul, MN) is legendary and one of their signature items since the Cafe opened in 1985. Over the years I have splurged many times purchasing this dessert but now I can replicate the very same cake in my own kitchen having found the recipe on the Midwest Living site and Pinterest. 
It's a splurge on calories but making the cake is worth it and besides a birthday is a special occasion that needs to be marked. The finished cake tastes like the real deal from the cafe.

Cafe Latte's Turtle Cake
The recipe was adapted slightly and serves 10.
Ingredients Cake:

• 1 large egg at room temperature
• 1 cup buttermilk
• 2/3 cup canola oil
• 2 cups flour
• 1-1/2 cups sugar
• 1/2 cup unsweetened cocoa powder
• 1 tablespoon baking soda
• 1/2 teaspoon salt
• 1 cup freshly brewed hot coffee

Ingredients Frosting:

• 1 cup sugar
• 1/2 cup milk
• 4 tablespoons butter cut into small pieces
• 12 oz. package of semi-sweet chocolate, dark chocolate or bittersweet chips
• 2 tablespoons Kahlua
• 1-1/2 cups coarsely chopped pecans
• Purchased caramel ice cream topping

Cake Directions:

• Spray two cake pans with PAM.
• In a small bowl use a whisk and combine egg, buttermilk, and oil.
• Sift together in another bowl the flour, sugar, cocoa powder, baking soda, and salt.
• Use a mixer on low speed and gradually add the buttermilk mixture to the flour mixture and beat until well combined
• Beat in coffee and blend until smooth.
• Divide batter between two pans-about 3 cups batter in each pan
• Bake for 22 minutes at 350 degrees.
• Bake until a wooden toothpick inserted near the center comes out clean.
• Place cake pans on a wire rack and cool for 10 minutes. Invert each layer on a dinner plate that has been covered with wax paper.

Frosting Directions:

• In a saucepan combine sugar and milk, add in butter, and bring to a boil stirring constantly
• Remove from heat and add in chocolate pieces, whisk until smooth
• Use a whisk add in Kahlua and refrigerate the frosting for one hour

Cake Assembly:

• On the first layer spread frosting, sprinkle with chopped pecans, and drizzle with caramel topping.
• Add on the second layer, and repeat with the frosting, pecans, and a drizzle of caramel sauce.
• Frost the sides and chill the cake for 2 hours before serving.
  
  
  
  

HAPPY BIRTHDAY JENNY