A Canadian Foodies Turtle Cake

CHOCOLATE TURTLE CAKE

Steps:

• Preheat oven to 350F. Line a 9×13-inch pan with aluminum foil and spray with cooking spray; set aside.
• Make cake according to package directions (likely adding 3 eggs, water, and oil) and bake as directed (I find my cakes are done about 3 to 5 minutes faster than the box directions and if baked as long as indicated, I find the cake is too dry but bake as necessary).
• While the cake bakes add the sweetened condensed milk and caramel topping to a medium bowl and stir to combine; set aside.
• Remove cake from the oven when it's done and using the blunt end of a wooden spoon, poke holes over the surface of the cake. I didn't count but I estimate I poked about 60 holes, evenly spaced over the surface.
• Slowly pour the sweetened condensed milk and caramel mixture over the holes, taking your time to evenly distribute it so that all the holes receive some.
• Place cake in the fridge for about 10 minutes to cool slightly before adding the whipped topping so it doesn't melt.
• Remove cake from the fridge, evenly spread the whipped topping over the surface, evenly sprinkle the pecans and chocolate chips, cover cake, and refrigerate for at least 2 hours (overnight is best).
• Evenly drizzle the salted caramel sauce before slicing and serving.

TURTLE CHOCOLATE LAYER CAKE

Steps:

• To make the caramel sauce:
• Combine the granulated sugar and water in a medium to large saucier pan. Cook over medium-low heat until the sugar is completely dissolved, about 3 to 5 minutes. Add the butter and let it melt
• 2. Over medium heat, bring the mixture to a boil. Stop whisking and don't whisk at all during this part to help avoid crystallization. Allow to boil until the mixture turns a deep golden copper color, about 15-20 minutes, maybe longer depending on your stove. Keep an eye on it, but do not stir. If needed, you can occasionally tip the pan from side to side to help things cook evenly.
• . Remove the pan from the heat and immediately add in the heavy whipping cream in a slow, steady stream. The caramel will bubbly up quite a bit, so be careful with this step. Whisk quickly and well as you add the cream, whisking until well combined.
• . Add the vanilla extract and half a teaspoon of salt and whisk to combine. Add additional salt to your desired saltiness.
• . Set the caramel sauce in the fridge to cool. It will be fairly thin, but will thicken as it cools. You can make this caramel sauce up to a week or so head, if you like. To make the chocolate cake layers:
• p id="instruction-step-7″>6. Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides. Preheat oven to 300°F (148°C). 7.
• Add all dry ingredients to a large bowl and whisk together. 8.
• Add eggs, milk and vegetable oil to the dry ingredients and mix well. 9.
• Add boiling water and vanilla extract and mix well. 10
• Divide batter evenly between cakes pans and bake for 30-33 minutes, or until a toothpick comes out with a few crumbs. 11
• Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely. To make the caramel buttercream:
• id="instruction-step-13″>12. Make the buttercream while cakes cool. Add the butter to a large mixer bowl and beat until smooth. 13
• Slowly add about half of the powdered sugar and mix until well combined and smooth. 14
• Add about 1/2 a cup of caramel sauce and mix until well combined and smooth. 15
• Slowly add the remaining powdered sugar and mix until well combined and smooth. 16
• Add additional caramel sauce to achieve the right flavor and consistency of frosting. You don't want to thin out the frosting too much or it won't hold your cake together well. 17
• Add salt to taste. To build the cake:
• id="instruction-step-19″>18. Once the cakes are cool and the frosting is ready, remove the cake domes from the tops of the cakes with a large serrated knife. See my tips on how to level a cake and how to stack a cake. 19
• Place first layer of cake on cake plate. Spread about 2/3 cup of frosting on top in an even layer. 20
• Pipe a dam around the edge of the cake, on top of the frosting. This is help hold your caramel sauce in place (and is why you don't want your frosting to be too thin - you want it to hold in place well). 21
• Add about 1/2 cup of caramel sauce and gently spread into an even layer. The caramel sauce is easiest to work with when at room temperature, but should be workable when cold as well. 22
• Spread about 1/4 cup of chopped pecans evenly over the caramel sauce and level out the frosting dam, if needed, so that everything is level. 23
• Add the second layer of cake and add another layer of frosting, caramel and chopped pecans. 24
• Add the final layer of cake on top and then add a thin crumb coat to the cake. 25
• Refrigerate the cake for about 30 minutes to an hour so that everything firms up a bit, which will help keep everything in place while you frost the cake. 26
• Frost the outside of the cake with the remaining caramel frosting. Feel free to use my tutorial for frosting a smooth cake. To decorate the cake:
• id="instruction-step-28″>22. To make the chocolate ganache, add the chocolate chips to a medium sized bowl (see my tips on making chocolate ganache). 23
• Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth. 24
• Drizzle the chocolate ganache around the edge of the cake, then pour the remainder of the ganache on top of the cake and spread evenly. I like to use a squeeze bottle for drizzling around the edges. See my tips on making a chocolate drip cake. 25
• Allow the ganache to firm up a bit, then pipe the remainder of the frosting around the top edge of the cake. You can also finish it off with a drizzle of caramel sauce and some chopped pecans. 26
• Refrigerate cake until ready to serve. Serve chilled or at room temperature. Cake is best when stored well covered and eaten within 3-4 days.

CHOCOLATE TURTLE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom of 13x9-inch pan.
• Make cake batter as directed on box. Pour half of the batter into pan. Bake 22 minutes. Refrigerate remaining batter.
• Meanwhile, in 1-quart saucepan, heat caramels and evaporated milk over medium heat, stirring frequently, until caramels are melted. Stir in pecans. Pour caramel mixture over warm cake in pan. Sprinkle with chocolate chips. Spread with remaining batter. Bake 25 to 28 minutes or until cake springs back when lightly touched. Run knife around sides of pan to loosen cake. Cool at least 30 minutes. Serve with ice cream, drizzle with toppings and sprinkle with pecans. Store loosely covered.

TRADITIONAL FRENCH CANADIAN TOURTIERE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large pot, mix the pork, beef, onion, and water. Season with salt, pepper, allspice, cloves, cinnamon, and chicken seasoning. Bring to a boil. Reduce heat to low and simmer 30 minutes.
• Drain liquid from pot into a bowl. Transfer remaining meat mixture to a separate bowl and chill until ready to use. Place bowl with liquid in the refrigerator and chill 1 hour, or until fat has congealed on the surface.
• Scrape and discard fat from the chilled liquid. Spoon the meat mixture into pie crusts. Add 1 tablespoon of reserved liquid to each pie. (This prevents them from becoming to dry.) Place top crust on top of each pie and pinch edges to seal. Cut slits in top crust so steam can escape.
• Bake in preheated oven until golden brown, about 50 minutes. Serve immediately or freeze until ready to use.

A CANADIAN FOODIE'S ORIGINAL CHEATER TURTLE CAKE RECIPE

Steps:

• Pre-heat oven to 350F; place rack is in middle
• Prepare 9 inch springform cake pan: butter and flour bottom
• Place disc of parchment paper on bottom; butter both sides of it
• Follow directions on box; pour 1/2 batter into springform pan (best to be less than half than more than half)
• Place in oven; bake for 15 minutes (set timer)
• Place all ingredients into small heavy sauce pan; heat, stirring regularly, until caramels are melted and all ingredients fully incorporated into a thick mass
• Prepare the nuts and chocolate so they are ready when the cake comes out of the oven
• Remove cake from oven at 15 minutes; surface tension should be taught
• Starting with chocolate around outer edge of pan and in toward middle, sprinkle completely over cake until covered single layer
• Repeat process with toasted pecans; stir caramel filling and pour along inside of pan rim in the same manner as the chocolate and the nuts, until completely covered with chocolate
• Pour remaining cake batter over caramel filling, ensuring that it is completely covered with batter
• Return cake to oven; bake another 50 to 60 minutes, until toothpick comes out completely clean in the middle: when in doubt, don't take it out.... best to not have middle sink (leave in 5-6 more minutes or up to 60 minutes)
• Remove from oven and rest for 20 minutes on cake rack: set timer for 20 minutes
• Instructions for Storing Cake until Service:
• Cake must still be warm to push toasted pecans vertically against side of caramel filling; pecans of same size look best, spaced at regular intervals (work quickly)
• For easy removal of cake from pan later, set cake on top of large sheet of plastic wrap with spring form bottom still in tact; wrap cake up sides (usually takes 2-3 sheets of wrap), even if still warm and set back into springform pan
• Store in fridge or wrap completely and store in freezer
• Thaw completely, if frozen; remove springform pan
• Set on serving tray or pedestal; dust with icing sugar
• If there is a dip in the cake, fill with toasted pecans; dust with more icing sugar
• Slice and serve with a sprig of mint, a berry, and whipping cream