Double-Caramel Turtle Cake

Ingredients

• 0.7 cup apples fat-free (such as T. Marzetti's)
• 0.8 teaspoon double-acting baking powder 
• 1 teaspoon baking soda 
• 2 tablespoons butter 
• 6 tablespoons butter softened
• 0.3 cup t brown sugar dark packed
• 2 large eggs 
• 2 tablespoons skim milk fat-free
• 1 tablespoon flour all-purpose
• 7.5 ounces flour all-purpose
• 1.5 cups granulated sugar 
• 0.3 cup pecans toasted finely chopped
• 2 cups powdered sugar sifted
• 0.3 teaspoon salt 
• 0.8 cup cocoa powder unsweetened
• 1 teaspoon vanilla extract 
• 2 teaspoons vanilla extract 
• 1.5 cups water boiling

Equipment

• bowl
• sauce pan
• oven
• knife
• whisk
• wire rack
• blender
• ziploc bags
• wax paper
• measuring cup

Directions

1. Preheat oven to 35
2. To prepare cake, coat bottoms of 2 (8-inch) round cake pans with cooking spray (do not coat sides of pans); line bottoms with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour.
3. Combine boiling water and cocoa, stirring well with a whisk. Cool completely.
4. Place granulated sugar, 6 tablespoons butter, and vanilla in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes).
5. Add eggs, 1 at a time, beating well after each addition. Lightly spoon 1 2/3 cups flour into dry measuring cups; level with a knife.
6. Combine 1 2/3 cups flour, baking soda, baking powder, and salt, stirring well with a whisk.
7. Add flour mixture and cocoa mixture alternately to sugar mixture, beginning and ending with flour mixture.
8. Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles.
9. Bake at 350 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
10. To prepare frosting, melt 2 tablespoons butter in a small saucepan over medium heat.
11. Add brown sugar and 2 tablespoons milk; cook 1 minute or until sugar melts.
12. Remove from heat; cool slightly.
13. Combine butter mixture and 2 teaspoons vanilla in a large bowl. Gradually add powdered sugar; beat with a mixer at medium speed until smooth.
14. Add additional milk, 1 teaspoon at a time, beating until spreading consistency.
15. Place 1 cake layer on a plate; spread top with half of frosting.
16. Place caramel dip in a small zip-top plastic bag. Snip a small hole in 1 corner of bag; drizzle half of caramel dip over frosting. Top with other cake layer.
17. Spread remaining frosting over top of cake; drizzle with remaining caramel dip.
18. Sprinkle with pecans.