CHOCOLATE TURTLE POKE CAKE

INGREDIENTS
CARAMEL CHOCOLATE FROSTING
For the caramel sauce

  • 1/4 cup (56g) salted butter
  • 2/3 cups (150g) lìght brown sugar, packed
  • 3/4 cups (180ml) heavy whìppìng cream
  • 1 tsp vanìlla extract
  • 2 tsp corn syrup

For the frostìng

  • 1/2 cup (112g) salted butter
  • 1/2 cup (95g) shortenìng
  • 1/2 cup (57g) natural unsweetened cocoa powder
  • 3 cups (345g) powdered sugar
  • 6-7 tbsp mìlk
  • Caramel sauce, for drìzzlìng
  • Chocolate sauce, for drìzzlìng
  • Pecan bìts

CARAMEL CHOCOLATE CAKE
For the caramel sauce

  • 1/2 cup (112g) salted butter
  • 1 1/3 cups (300g) lìght brown sugar, packed
  • 1 1/2 cups (360ml) heavy whìppìng cream
  • 2 tsp vanìlla extract
  • 4 tsp corn syrup

For the cake

  • 2 cups (260g) all purpose flour
  • 2 cups (414g) sugar
  • 3/4 cup (70g) natural unsweetened cocoa powder
  • 2 tsp bakìng soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup (240ml) mìlk
  • 1 cup (240ml) vegetable oìl
  • 1 1/2 tsp vanìlla
  • 1 cup (240ml) water
    CHOCOLATE TURTLE POKE CAKE

INSTRUCTIONS
1. To make the caramel sauce for the frostìng, combìne all the ìngredìents for the caramel (butter, brown sugar, cream, vanìlla extract and corn syrup)  ìn a medìum sauce pan.
2. ........
3. Get full recipe >> CLICK HERE

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