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Turtle brownie cake

" This is an enormous turtle cake (Gamera was the monster that fought Godzilla). It has layers of brownie, chocolate cake, chocolate buttercream, and caramel."

Ingredients

Brownies

Unsweetened chocolate 2 oz
Bittersweet chocolate 5 oz
Butter 10 oz
Eggs 4 room temp
Sugar 9 oz
Salt 1/4 tsp
Vanilla Extract 1 1/2 tsp
Bread Flour 4 oz
Baking Powder 5/8 tsp
Chopped Pecans 4 oz

Chocolate Cake

Sugar 16 oz
AP flour 7 oz
Cocoa powder 3 oz
Baking soda 1 1/2 tsp
Baking powder 1 1/2 tsp
Salt 1/2 tsp
Vanilla 3 tsp
Eggs 2
Milk 8 1/2 oz (cup)
Oil 4 oz
Water, boiling 8 oz

Turtle Cake Caramel
Sugar 16 oz
Water 4 oz
Corn Syrup 6 oz
Cream 4 oz (1/2 cup)
Butter 2 oz
Salt 1 tsp
Vanilla 1 tsp

Swiss Buttercream
Sugar 12 oz
Egg whites 6 oz
Butter 21 oz room temperature
Lemon juice 3/4 tsp
Vanilla extract 1 tsp
Semisweet Chocolate 4 1/2 oz

Instructions

Gamera Cake - Potluck Turtle Cake

Brownies

Unsweetened chocolate 2 oz
Bittersweet chocolate 5 oz
Butter 10 oz
Eggs 4 room temp
Sugar 9 oz
Salt 1/4 tsp
Vanilla Extract 1 1/2 tsp
Bread Flour 4 oz
Baking Powder 5/8 tsp
Chopped Pecans 4 oz

Line 13" deep dish pizza pan with parchment then spray
Melt the chocolates and butter together over a double boiler. Let cool to room temperature.
Whisk eggs, sugar, salt, and vanilla together just until well blended. Do not whip.
Stir chocolates into egg mixture.
Sift flour and baking powder together. Fold into cake mix.
Fold in the nuts.
Bake at 325˚ for 30 minutes or until clean toothpick test.
Cool to room temperature.


Chocolate Cake

Sugar 16 oz
AP flour 7 oz
Cocoa powder 3 oz
Baking soda 1 1/2 tsp
Baking powder 1 1/2 tsp
Salt 1/2 tsp
Vanilla 3 tsp
Eggs 2
Milk 8 1/2 oz (cup)
Oil 4 oz
Water, boiling 8 oz

Line 13" deep dish pizza pan with parchment and spray.
Mix all ingredients except water in mixer with paddle.
Beat at least 2 minutes until smooth.
Add boiling water 1/4 cup at a time, mix until smooth and very thin
Pour into pan. Bake at 350˚ for 30 minutes or until clean toothpick test
Cool to room temperature.


Turtle Cake Caramel
Sugar 16 oz
Water 4 oz
Corn Syrup 6 oz
Cream 4 oz (1/2 cup)
Butter 2 oz
Salt 1 tsp
Vanilla 1 tsp

Combine sugar and water in heavy pot, stir to mix well.
Bring to boil over medium high heat.
When sugar is dissolved, stir in corn syrup.
Heat until sugar is melted and amber colored
Remove from heat then slowly add cream - be careful because it will bubble up and is extremely hot
Add butter, salt, vanilla
Cool to room temp before using


Swiss Buttercream
Sugar 12 oz
Egg whites 6 oz
Butter 21 oz room temperature
Lemon juice 3/4 tsp
Vanilla extract 1 tsp
Semisweet Chocolate 4 1/2 oz

Place egg whites and sugar in a stainless steel bowl over boiling water, whip until foamy and 120˚
Transfer egg whites to mixer bowl and whip until stiff peaks and completely cool, at least 5 minutes
Put chocolate over boiling water until melted, set aside to cool but not solidify
Little by little add the butter to the egg whites and keep whipping until each piece is incorporated
Whip in lemon juice, vanilla, chocolate until smooth


Assembly

Cut 2 @ 15" circles of cardboard. Tape together with grains perpendicular. Cover with parchment.
Bake brownies and set aside to cool. Freeze until stiff.
Bake chocolate cake and set aside to cool. Freeze until stiff.
Make caramel and allow to cool.
Make Buttercream

Assembly:
Place brownies on cardboard round, top with buttercream layer
Top with cake layer, ice sides and top with buttercream
Drizzle on caramel layer, letting it run over sides.
Sprinkle top with chopped pecans, press into caramel


Nutritional Information Per Serving

no nutrition information available