Chocolate Turtle Bundt Cake
Ingredients
1 package Namaste Foods Chocolate Cake Mix
4 eggs
1-1/3 cups warm water
2/3 cup oil or melted butter
1 cup roughly chopped pecan pieces toasted
Caramel-pecan sauce
3/4 cup light brown sugar
1/2 cup heavy cream
1/4 cup butter (1/2 stick)
2 tablespoons light corn syrup
1/4 teaspoon salt
1 teaspoon vanilla extract
Chocolate ganache
1-1/2 cups gluten free milk chocolate chips
1/2 cup heavy cream
Directions
- Preheat oven to 350°F. Grease bundt pan.
- Combine eggs, water and oil. Add mix and combine well. Add to bundt pan. Bake for 40-45 minutes or until toothpick inserted in center comes out clean. Allow to cool completely on wire rack.
- Spread pecan pieces in single layer on a sheet pan. Toast in 350°F oven for 6-8 minutes. Set aside to cool.
- Caramel-pecan sauce: In a heavy bottomed saucepan, combine brown sugar, butter, heavy cream, corn syrup and salt over medium over medium-high heat. Bring to a boil; lower heat to simmer. Cook 2 minutes stirring constantly. Remove from heat and add vanilla and pecans. Stir until coated. Set aside to cool slightly and allow to thicken.
- Ganache: combine chocolate chips and heavy cream in microwave safe bowl. Heat in microwave for 20 second increments, stopping to stir each time. Repeat until smooth.
- Place bundt cake on pedestal or platter.
- Drizzle 1/3 of chocolate ganache and 1/3 of caramel pecan sauce. Repeat drizzling evenly on all sides until both sauces used.
- Keep chilled to store. Bring to room temperature to serve.
Notes: caramel sauce and ganache should be warm but still pourable before drizzling cake.