Double Caramel Turtle Cake

     2 tbsp shortening
     1 tbsp all purpose flour
1 1/2 c boiling water
   3/4 c unsweetened cocoa
1 1/2 c granulated sugar
     6 tbsp butter softened
     1 tsp vanilla extract
     2 large eggs
1 2/3 c all purpose flour
     1 tsp baking soda
   3/4 tsp baking powder
   1/4 tsp salt
For the Frosting:
     2 tbsp butter
  1/4 c packed dark brown sugar
     2 to 3 tbsp milk
     2 tsp vanilla extract
     2 c sifted powdered sugar
For the topping:
   2/3 c caramel apple dip
   1/4 c finely chopped pecans, toasted

Preheat oven to 350.  To prepare cake: Coat the bottoms of 2 (8 or 9”) round cake pans with the shortening.  DO NOT coat the sides.  Line the bottoms with wax paper.  Coat the wax paper with shortening.  Dust with the 1 tbsp of flour.  Combine boiling water and cocoa.  Stir well with a whisk.  Cool completely.  Place granulated sugar, 6 tbsp butter, and vanilla in a large bowl.  Beat with a mixer at medium speed until well blended, about 5 minutes.  Add eggs, 1 at a time, beating well after each addition.  Lightly spoon 1 2/3 c flour into dry measuring cups.  Level with a knife.  Combine 1 2/3 c flour, baking soda, baking powder, and salt.  Stir well with a whisk.  Add flour mixture and cocoa mixture alternately to sugar mixture, beginning and ending with the flour mixture.  Pour batter into prepared pans.  Sharply tap pans once on counter to remove air bubbles.  Bake at 350 for 30 minutes or until a wooden toothpick inserted near center comes clean.  Cool 10 minutes in pans on a wire rack.  Remove from pans.  Cool completely on wire rack.

To prepare frosting: Melt 2 tbsp butter in a small saucepan over medium heat.  Add brown sugar and 2 tbsp milk.  Cook for 1 minute or until sugar melts. Remove from heat, cool slightly.  Combine butter mixture and 2 tsp vanilla in a large bowl.  Gradually add powdered sugar.  Beat with a mixer at medium speed until smooth.  Add additional milk, 1 tbsp at a time, beating until at spreading consistency.  Place one layer on a plate.  Spread top with half of the frosting.  Place the caramel dip in a small zip top plastic bag.  Snip a small hole in 1 corner of the bag.  Drizzle half of the caramel dip over frosting.  Top with other cake layer.  Spread remaining frosting over top of cake.  Drizzle with remaining caramel dip.  Sprinkle with nuts.  Yield: 16 servings