Chocolate Turtle Delight From ABINGDON MANOR

Chocolate Turtle Delight
From ABINGDON MANOR AN EXTRAORDINARY INN & RESTAURANT
They took their sous chef’s grandmas’ chocolate cake recipe, added pecans, some caramel and chocolate toppings and finished off with homemade vanilla ice cream and some of those wonderful sugar & spiced pecans (December 2012 recipe of the month).
Perfect for the upcoming holiday season.

Chocolate Covered & Brown Sugar and Spice Pecans
From ABINGDON MANOR AN EXTRAORDINARY INN & RESTAURANT
Something really enjoyable!
Ingredients For Chocolate Pecans
2 cups of pecans (halves and/or pieces)
4 tablespoons butter
salt to taste
12 oz almond bark (or chocolate bark)
1 & 1/4 cups semi-sweet chocolate chips
Instructions For Chocolate Pecans
Melt the butter and pour over the pecans and coat well. Arrange on a baking sheet and spinkle with salt to taste. Bake at 275 degrees for 25-30 minutes. Cool.

Melt the almond or chocolate bark with the chocolate chips in the microwave on high for 2 minutes. Remove and stir until welll combined (there may be a few lumps). Return to microwave for an additional 15-30 seconds. Don’t overcook or chocolate will taste burnt. Stir until completely smooth.

Place toasted pecans in a mixing bowl and pour chocolate over and stir to cover completely.

Drop by spoonful onto aluminum foil. They should be set in 15 to 30 minutes. Store in an airtight container.
Ingredients Sugar & Spice Pecans

3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon allspice
1/4 teaspoon cloves
1 egg white
2 & 1/2 tablespoons water
8 cups pecan halves or pieces
3/4 teaspoon edible gold leaf powder

Instructions Sugar & Spice Pecans

Combine first 8 ingredients in a bowl and stir well. Add the pecans and stir until evenly coated. Spread in a lightly greased, foil lined jellyroll pan. Bake at 275 degrees for 50 to 55 mintues, stiring occasionally.

Remove pecans from the pan and cool on wax paper. Place in a ziplock bag and add the gold leaf powder and shake the bag to coat the pecans. Store in an airtight container.

They did not share gram’s chocolate cake recipe - but your favorite chocolate cake would work very well. Also - try a nice spice cake for variety.

This one looks good and I am going to make it -

Banana Spice Cake

1 egg yolk
1/4 cup vegetable oil
1 cup mashed ripe bananas (about 3 medium)
2 cups cake flour
1-1/4 cups sugar, divided
1/2 cup all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1-1/2 teaspoons baking soda
1 teaspoon ground nutmeg
1/2 teaspoon each salt, ground cloves, ginger and allspice
1/2 cup fat-free milk
1/4 cup orange juice concentrate
2 tablespoons fat-free plain yogurt
1 tablespoon grated orange peel
1 tablespoon vanilla extract
3 egg whites
1/4 teaspoon cream of tartar

GLAZE:
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
1 to 2 tablespoons fat-free milk

In a bowl, beat the egg yolk, oil and bananas. Combine the cake flour, 1 cup sugar, all-purpose flour, baking powder, cinnamon, baking soda, nutmeg, salt, cloves, ginger and allspice. In another bowl, combine the milk, orange juice concentrate, yogurt, orange peel and vanilla. Gradually add dry ingredients to banana mixture alternately with milk mixture.
In another bowl, eat egg whites and cream of tartar until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold in batter. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 48-52 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Combine the glaze ingredients; drizzle over cooled cake. Yield: 16 servings.

And I may add some chocolate chips to it.