CAFE LATTE'S TURTLE CAKE

Steps:

• Preheat oven to 350°F.
• Grease three 9-inch round cake pans.
• Line the bottom of each with parchment paper.
• Grease the paper.
• Dust with unsweetened cocoa powder.
• In a small bowl combine the egg, buttermilk and oil; set aside.
• In a large bowl, sift together flour, 1 3/4 cup sugar, 1/2 cup cocoa powder, baking soda and salt.
• Gradually add buttermilk mixture to flour mixture, beating with an electric mixer until combined.
• Gradually beat in 1 cup hot brewed coffee.
• Pour batter into prepared pans; spread evenly. (Layers will appear shallow).
• Bake for 25 to 30 minutes or until a wooden pick inserted near center comes out clean.
• Cool in pans on wire racks 10 minutes.
• Loosen sides from pans, invert cakes on racks.
• Remove cakes from pans.
• Peel off paper; cool thoroughly.
• When cool, prepare the frosting.
• In a small saucepan, combine 1 cup sugar and 1/2 cup milk.
• Add 6 Tablespoons butter.
• Bring to boiling, stirring constantly.
• Remove from heat.
• Add 12 semi-sweet chocolate pieces.
• Whisk until smooth.
• If frosting seems to thick or grainy, stir in 1 to 2 teaspoons freshly brewed hot coffee.
• (Frosting makes about 2 1/2 cups).
• Place 1 cake layer, top-side DOWN, onto a serving plate.
• Using an icing spatula or wide knife, work quickly to frost top of this layer with 1/3 of the frosting, pushing it out slightly from edges to make ripple or pedal effect.
• Arrange 1/3 of the pecans on top and drizzle with 1/4 cup of the caramel topping.
• Top with the second layer, top-side DOWN.
• Repeat the above frosting steps with 1/3 of the frosting, pecans and caramel topping.
• Top with the third layer, right side UP.
• Repeat with frosting, pecans and caramel topping.
• Chill cake 1 to 2 hours before serving.