Turtle Cake

FOR THE CAKE:
Preheat oven to 350ºF. Coat two 8 x 2-inch round cake pans with nonstick cooking spray, line bottoms with wax paper and spray the paper.

Mix flour, sugar, cocoa powder, baking soda and salt in large bowl with whisk. In a separate bowl combine melted butter, oil, water, milk, eggs and vanilla. Add the wet ingredients to the dry and whisk to combine. Divide the batter between the prepared pans.

Bake 30 to 35 minutes until a wooden pick inserted in center comes out clean. Cool cakes in pans on wire racks for 10 minutes. Run a small knife or spatula around edge of cakes to release them from the pans. Invert cakes onto a wire rack, remove wax paper and cool completely.

(This cake recipe is “The Very Best Chocolate Cake Recipe” from Woman’s Day)

FOR THE ICING:
Using a hand mixer, beat together cream cheese and butter in a large bowl until smooth. Add in vanilla and mix again. Add the powdered sugar, half a cup at a time, until it is all incorporated and the icing is smooth.

When the cake rounds are completely cool, place about a tablespoon of icing onto your cake plate of choice (preferably one with a cover). Place one of the cake rounds, top side down, onto the center of the cake plate, on top of the tablespoon of icing. Spread a thin layer of icing over the top of this cake round, then top with the remaining cake round, top side up. Using an offset spatula, ice the entire cake starting from the top and working the icing down the sides. Cover and let the cake sit in the refrigerator for 30 minutes.

FOR THE TOPPING:
Remove the iced cake from the refrigerator. Sprinkle the top with half of the mini chocolate chips and half of the pecans. Drizzle the caramel and chocolate sauce over the top using a spoon. Sprinkle the cake with the remaining mini chocolate chips and pecans. Refrigerate cake until about 30 minutes before you are ready to serve. ENJOY!