Texas Turtle Sheet Cake

Turtle Cake Recipe Ingredients 2 cups of white sugar 2 cups of self-rising flour (flour with baking powder and salt mixed in) 1 cup of butter 1 cup of dark coffee 1/3 cup of unsweetened cocoa powder 2 eggs 1/2 cup of buttermilk Chocolate Icing 1/4 cup of butter 4 tablespoons of buttermilk 3 tablespoons of unsweetened cocoa powder 2 1/2 cups of powdered sugar Turtle Topping 1/2 cup of chopped pecans 1 cup of semi-sweet chocolate chips 1 cup of caramel sauce, for pouring on top Instructions Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan. In a large bowl, combine self-rising flour and sugar. Set aside. In a saucepan, mix 1 cup of butter, 1 cup of coffee, and 1/3 cup of cocoa. Bring the mixture to a boil, stirring constantly. Pour the hot mixture into the bowl with the dry ingredients. Use a hand mixer on medium speed to blend the wet and dry ingredients until well combined. Add the eggs and 1/2 cup of buttermilk to the mixture. Continue mixing on medium speed for about 1 minute until everything is fully incorporated. Pour the batter into the prepared baking pan and bake for 25-30 minutes. Check for doneness by inserting a toothpick or fork into the center of the cake. If it comes out clean, the cake is ready. Make the frosting: In a small saucepan, combine 1/4 cup of butter, 4 tablespoons of buttermilk, and 3 tablespoons of unsweetened cocoa powder. Bring to a boil, stirring frequently. Remove from heat and gradually stir in the powdered sugar, half a cup at a time, using a whisk until smooth. Spread the warm frosting over the cake while it's still hot. Top with chopped pecans and chocolate chips, then drizzle with caramel sauce. Tip: If you don't have buttermilk, you can make a substitute by combining 1/2 cup of milk with 2 teaspoons of vinegar or lemon juice. Let it sit for a few minutes before adding to the recipe. Enjoy this decadent turtle cake with its rich chocolate, nutty crunch, and caramel drizzle!

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Sep 22, 2024 - 14:16

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Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
In a large bowl, combine self-rising flour and sugar. Set aside.
In a saucepan, mix 1 cup of butter, 1 cup of coffee, and 1/3 cup of cocoa. Bring the mixture to a boil, stirring constantly. Pour the hot mixture into the bowl with the dry ingredients. Use a hand mixer on medium speed to blend the wet and dry ingredients until well combined.
Add the eggs and 1/2 cup of buttermilk to the mixture. Continue mixing on medium speed for about 1 minute until everything is fully incorporated.
Pour the batter into the prepared baking pan and bake for 25-30 minutes. Check for doneness by inserting a toothpick or fork into the center of the cake. If it comes out clean, the cake is ready.
Make the frosting: In a small saucepan, combine 1/4 cup of butter, 4 tablespoons of buttermilk, and 3 tablespoons of unsweetened cocoa powder. Bring to a boil, stirring frequently.
Remove from heat and gradually stir in the powdered sugar, half a cup at a time, using a whisk until smooth.
Spread the warm frosting over the cake while it's still hot. Top with chopped pecans and chocolate chips, then drizzle with caramel sauce.
Tip: If you don't have buttermilk, you can make a substitute by combining 1/2 cup of milk with 2 teaspoons of vinegar or lemon juice. Let it sit for a few minutes before adding to the recipe.

Enjoy this decadent turtle cake with its rich chocolate, nutty crunch, and caramel drizzle!