Chocolate Turtle Bundt Cake

• Vegetarian

• Condiments

  • 2 tbsp Corn syrup, light

• Baking & Spices

  • 3/4 cup Brown sugar, light
  • 1 1/2 cup Milk chocolate chips
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract, pure

• Nuts & Seeds

  • 1 cup Pecan pieces, toasted

• Bread & Baked Goods

  • 1 Recipe chocolate buttermilk cake made

• Dairy

  • 1/4 cup Butter
  • 1 cup Heavy cream

Found on melissassouthernstylekitchen.com

Description

Ingredients

• 1 recipe Chocolate Buttermilk Cake made in a bundt pan
• 1 cup roughly chopped pecan pieces, toasted
• Caramel-pecan sauce:
• ¾ cup light brown sugar
• ½ cup heavy cream
• ¼ cup butter (1/2 stick or 4 Tbsp)
• 2 Tbsp light corn syrup
• ¼ tsp salt
• 1 tsp pure vanilla extract
• Chocolate ganache:
• 1½ cup milk chocolate chips
• ½ cup heavy cream

Directions

• Prepare the chocolate buttermilk cake per the directions. Bake in a buttered and floured bundt pan for 40-45 minutes or until a toothpick inserted into the center comes back clean. Cool in the pan on a cooling rack.
• Spread the pecan pieces in a single layer on a sheet pan. Toast in a 350°F oven for 6-8 minutes Set aside to cool.
• To make the caramel-pecan sauce: In a heavy bottomed saucepan over medium-high heat melt together the brown sugar, heavy cream, butter, corn syrup and salt. Bring to a boil then lower the heat to a simmer. Cook for 2 minutes stirring constantly.
• Remove the caramel sauce from the heat then add the vanilla and toasted pecans. Stir until the pecans are coated. Set aside to cool slightly.
• To make the ganache: in a microwave safe bowl, melt the chocolate chips and heavy cream in 20 second increments stopping to stir each time. Repeat until completely smooth.
• Place the bundt cake on a cake pedestal or platter. Drizzle with ⅓ of the chocolate ganache and ⅓ of the caramel pecan sauce. Repeat drizzling the cake on all sides until both of the sauces are used.
• Store chilled bringing to room temperature for serving.