Texas Turtle Chocolate Sheetcake
Dive into a sumptuous chocolate cake adorned with creamy chocolate frosting, a hint of caramel, crunchy pecans, and delightful chocolate chips. An authentic American treat that will captivate every dessert lover!
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Servings: 24
Ingredients
For the Chocolate Cake:
- 2 cups granulated sugar
- 2 cups self-rising flour
- 1 cup unsalted butter room temperature
- 1 cup coffee or hot water as an alternative
- ⅓ cup unsweetened cocoa powder
- ½ cup buttermilk see alternatives below
- 2 room temperature eggs
- For the Chocolate Frosting:
- ¼ cup butter
- ¼ cup buttermilk
- 3 tablespoons unsweetened cocoa
- 2½ cups powdered sugar
For the Turtle Topping:
- ½ cup chopped pecans
- ½ cup semi-sweet chocolate chips
- ½ cup caramel sauce for a finishing touch
Instructions
- For the Chocolate Cake: Set your oven to preheat at 350°F. Prepare a 10x15-inch baking pan with parchment paper (for a thicker result, use 9x13). Optionally, use non-stick spray on the sides.
- In a sizable bowl, combine self-rising flour and sugar. Set aside for later.
- Utilize a saucepan to mix butter, coffee (or hot water), and cocoa. Ensure it reaches a mild boil while stirring consistently.
- Pour this warm butter concoction into the flour mixture, stirring for about 30 seconds until well combined.
- Now, introduce the buttermilk and eggs, and keep stirring until you achieve a smooth mixture.
- Empty the mixture into your baking pan and let it bake for 20-25 minutes. The perfect texture will spring back upon touch.
- For the Chocolate Frosting: In another saucepan, mix butter, buttermilk, and cocoa. Stir it on medium heat until you achieve a soft boil.
- Take it off the heat and introduce the powdered sugar, stirring gradually until smooth.
- Assembly: Pour the frosting onto the baked cake. While it remains warm, shower it with pecans and chocolate chips, then gracefully drizzle the caramel sauce.
