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Turtle pound cake

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Ingredients

Turtle pound cake:
  • 1 1 lb pound cake; cut into 1/2-inch thick slices
  • 3/4 cup salted caramel sauce
  • 1/2 cup dark chocolate or semi-sweet chocolate; melted
  • 3/4 cup toasted pecans; chopped
For caramel sauce:
  • 1 1 lb pound cake; cut into 1/2-inch thick slices
  • 3/4 cup salted caramel sauce
  • 1/2 cup dark chocolate or semi-sweet chocolate; melted
  • 3/4 cup toasted pecans; chopped
  • 1 1/2 cup sugar
  • 1/3 cup water
  • 1 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon to 1 teaspoon sea salt

Preparation

Baking Directions:

For cake:Place 1 to 2 slices of pound cake on a plate and spoon caramel sauce on top.

Sprinkle with pecans and drizzle with chocolate.

  For salted caramel sauce:Stir together sugar and water in a medium heavy bottomed saucepan with a candy thermometer attached.

Cook over low heat 5 to 10 minutes until the sugar has dissolved — do not stir.

Use a wet pastry brush to down any sugar crystals that accumulate on the sides of pan while coking.

Increase heat to medium, swirling caramel every once in awhile and cook until the sugar reaches 350 degrees.

Once heat reaches 350 degrees turn off heat and whisk in cream and vanilla — this will splatter so be careful.

Turn heat back on to low and stir until smooth.

Whisk in salt in increments, tasting in between until it reaches desired taste.

Cool and refrigerate.

  Warm before serving.