I can't wait for you to make this recipe!
Texas Turtle Sheet Cake is a fun twist on the already decadent Texas Sheet Cake. Chocolate and Caramel lovers unite with this indulgent cake! This buttermilk cake is super moist and the sinfully good buttermilk icing is topped with chocolate morsels, a caramel drizzle and chopped pecans. There is a little coffee in this cake too which I absolutely love.
Grab your ingredients!
– 2 cups granulated sugar – 2 cups self-rising flour – 1 cup butter – 1 cup strong black coffee – 1/3 cup unsweetened cocoa powder – 2 eggs – 1/2 cup buttermilk chocolate frosting: – 1/4 cup butter – 4 tablespoons buttermilk – 3 tablespoons unsweetened cocoa – 2 1/2 cups powdered sugar turtle topping: – 1/2 cup chopped pecans – 1 cup semi-sweet chocolate chips – 1 cup caramel sauce to drizzle
Preheat oven to 350 degrees. Grease and flour a jelly roll pan or line with parchment paper. In a large bowl, combine self-rising flour and granulated sugar. Set aside.
Step 1
In a saucepan, combine 1 cup butter, 1 cup coffee, and 1/3 cup cocoa. Bring to a boil, stirring constantly. Pour into the prepared dry ingredients. Using a hand-held mixer, mix on medium speed until wet and dry ingredients are thoroughly combined. Add eggs and the 1/2 cup of buttermilk. Mix on medium speed for another minute or so, until well combined.
Step 2
Pour into baking pan, and bake for 25-30 minutes. When cake is done baking, a toothpick or fork inserted into the middle of the cake should come out clean.
Step 3
Prepare the frosting. In a medium saucepan, combine 1/4 cup butter, 4 tablespoons buttermilk, and 3 tablespoons unsweetened cocoa powder. Bring to a boil over medium heat, stirring constantly.
Step 4
Remove from heat and use a wire whisk to gradually mix in powdered sugar, a 1/2 cup at a time.
Step 5
Spread or pour the warm frosting over the cake. While the frosting is still warm, sprinkle with chopped pecans, and chocolate chips. Drizzle with caramel sauce.
Step 6