Monday, October 20, 2008

Turtle Cheesecake Layer Cake

Not that I'm obsessed with cakes lately or anything...but here's another one! For my sister-in-law Rana's birthday I wanted to make a cake based on her favorite pie, Village Inn's Caramel Pecan Silk Supreme Pie. I came up with this: a moist chocolate cake (the same one I used for the four layer chocolate cake last week) with cheesecake filling topped with caramel and pecans. It's super rich, so a little piece goes a long way. It's great served with a dollop of fresh whipped cream.

1 chocolate cake mix (I used Betty Crocker chocolate fudge)
1/3 cup sour cream
3 eggs
1 cup water
1/4 cup applesauce
1/4 cup vegetable oil
1 pkg. (4 serving size) chocolate pudding

1 no-bake Jell-o cheesecake mix
3/4 cup regular milk
3/4 cup evaporated milk
1 1/2 cups fresh, sweetened whipped cream or cool whip

30 caramels, unwrapped
1/2 cup evaporated milk
1 cup pecan halves or pieces
Fresh whipped cream

1. Preheat oven to 350 degrees. Spray two 9" round cake pans.
2. Mix all cake ingredients in large mixing bowl for 3 minutes. Divide into prepared cake pans. Bake for 25 - 30 minutes or until toothpick inserted in center of cake comes out clean. Invert cakes onto cooling racks and cool completely. Cut each layer horizontally in half to make four cake layers.
3. Mix cheesecake filling mix, milk, and evaporated milk with electric mixer for 3 minutes (reserve graham cracker crust for another time). Fold in whipped cream.
4. Meanwhile, melt caramels and 1/2 cup evaporated milk in small saucepan.
5. Place one cake layer, bottom side down, on serving plate. Top with a third of the cheesecake filling. Repeat layers, ending with cake layer, top side up. Slowly pour most of the caramel topping onto the top of the cake, allowing caramel to drizzle down sides of cake. Sprinkle with pecans and drizzle caramel over top of nuts. Let sit until caramel is completely cooled, then sprinkle with chocolate shavings, if desired. Serve with a dollop of fresh whipped cream.

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