Texas Turtle Sheet Cake: A Decadent Delight
Ingredients:
For the cake:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, melted
1 cup hot water
2 large eggs
1 tsp vanilla extract
1/2 cup buttermilk
For the topping:
1 cup chopped pecans
1/2 cup caramel sauce
1/2 cup semi-sweet chocolate chips
1/4 cup heavy cream
Instructions:
Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
Make the cake: In a large bowl, mix flour, sugar, cocoa powder, baking soda, and salt. Add melted butter, hot water, eggs, vanilla extract, and buttermilk. Stir until smooth and combined.
Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick comes out clean. Let the cake cool in the pan.
Prepare the topping: Toast pecans in a skillet over medium heat for 3-4 minutes until fragrant, then set aside.
In a small saucepan, heat caramel sauce and chocolate chips over medium heat, stirring until melted and smooth. Add heavy cream and stir until combined.
Assemble the cake: Once the cake is cooled, pour the caramel-chocolate mixture over the top. Sprinkle with toasted pecans.
Let the cake set for a few minutes, then slice and enjoy!