One of my readers asked for dessert recipes in response to my last post on my family reunion. Although I don’t have recipes for many of my extended family’s desserts, here’s one for a cake that I had hoped to bring to the reunion. Given our recent heat wave, though, I opted to save it for a future indoor event.
The recipe is called Double-Caramel Turtle Cake, published by Cooking Light. (How could you go wrong with a recipe like that?) You begin with two layers of chocolate cake, frosted with caramel frosting, drizzled with fat-free caramel topping and crowned with a sprinkling of toasted pecans. In the interest of trimming a bit more fat from the recipe, I tested it and used a commercial dark chocolate cake mix for the cake, following the reduced-fat instructions.
The cake was simple to make and disappeared in a flash!