Sunday, October 23, 2011

The Richest Cake You'll Ever Make

There's one cake I make only once a year. For my husband's birthday every year I make Turtle Dove Cake. It is so rich, once a year is about all we can handle of this cake! My husband was first introduced to this cake at his job in college. His boss made it for his birthday one year and he declared it his most favorite cake ever. She was kind enough to share the recipe with me (Thanks Jean!) and I've made it for his birthday ever since.

The only thing I've changed with the cake is that instead of chocolate chips, I use chocolate chunks. It makes it even richer, if that's possible. It's always hard to get a good photo of it, because it is so gooey and messy. But it's oh so delicious! This cake makes us so happy. And I'm happy to share the recipe with you.

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Turtle Dove Cake

(This is not a low-FODMAP recipe)

1 (18.25 ounce) package chocolate cake mix, plus ingredients to make cake according to package directions
14 ounces individually wrapped caramels (about 50 caramels)
1 (5 ounce) can evaporated milk
1/4 cup butter
1 (11.5 ounce) package semi-sweet chocolate chunks
1 (16 ounce) can chocolate frosting
Colored sprinkles (optional, but recommended!)

1.      Preheat oven to 350°. Lightly grease the bottom of a 13”x9” baking pan. Unwrap caramels and place in a medium saucepan.
2.      Mix cake mix according to package directions. Pour half of the batter into the prepared cake pan (I like to pour the batter into two identical bowls, so I know I’m dividing in half evenly – you want to have enough batter to spread on top.) and bake for 15 minutes.
3.      Meanwhile, combine the unwrapped caramels, evaporated milk and butter in the medium saucepan and cook over medium-low heat until caramels are melted, stirring often.
4.      Remove bottom portion of cake from the oven and spread caramel mixture evenly over cake. Sprinkle with chocolate chunks. Pour remaining batter over top. Bake for another 16-20 minutes.
5.      Allow cake to cool completely before frosting.

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