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Banana Turtle Torte

33 Ratings

2 Comments

Prep 30 min
Total 5 hr 15 min
Servings 16

Luscious layers of chocolate cake, whipped cream, caramel topping and nuts will tempt you. Yum! ...MORE+ LESS-

Ingredients

box Betty Crocker™ Super Moist™ German chocolate cake mix

Water, vegetable oil and eggs called for on cake mix box

1 1/2

cups whipping cream

bananas

cup butterscotch caramel topping

tablespoons chopped pecans, toasted

Steps

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1

Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray two 9-inch round cake pans.
2

Make and bake cake as directed on box for 9-inch rounds. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling racks. Cool completely, about 30 minutes. Refrigerate layers about 45 minutes for easier handling. Trim off rounded top of one layer. Slice each cake in half horizontally to make a total of 4 layers. Reserve untrimmed cake layer top.
3

In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Place 1 cake layer bottom, cut side up, on serving plate. Spread 2/3 cup whipped cream over layer to within 1/4 inch of edge. Slice 1 banana; arrange on whipped cream, overlapping slices if necessary. Drizzle 1/4 cup butterscotch caramel topping over banana, spreading to coat slices. Sprinkle with 2 tablespoons pecans.
4

Repeat with second and third layers. Top with reserved cake layer, rounded side up. Frost top of cake with remaining whipped cream. Spoon remaining butterscotch caramel topping over whipped cream. Swirl caramel into whipped cream with tip of knife.
5

Cover; refrigerate about 2 hours or until ready to serve. For best results, serve cake the same day. Store covered in refrigerator.

Expert Tips

To toast pecans, bake uncovered in ungreased shallow pan at 350°F 6 to 10 minutes, stirring occasionally, until light brown.
For a jazzy presentation, drizzle caramel topping on each plate. Center a slice of torte on each plate, place a dollop of whipped cream next to it, and top with a pecan half.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 250
Calories from Fat: 160

% Daily Value

Total Fat: 18g; 28%
Saturated Fat 7g 34% Trans Fat 0g
Cholesterol: 70mg; 24%
Sodium: 115mg; 5%
Potassium: 140mg; 4%
Total Carbohydrate: 20g; 7%
Dietary Fiber 1g 4% Sugars 15g
Protein: 2g

% Daily Value*:

Vitamin A: 8%; 8%
Vitamin C: 0%; 0%
Calcium: 4%; 4%
Iron: 0%; 0%

Exchanges:

1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;