Turtle Texas Sheet Cake (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
2 cups all-purpose flour
02 -
2 cups granulated sugar
03 -
1 teaspoon baking soda
04 -
1 teaspoon salt
05 -
1/2 cup unsweetened cocoa powder
→ Wet Ingredients
06 -
1 cup unsalted butter
07 -
1 cup water
08 -
1/2 cup buttermilk
09 -
2 large eggs
10 -
1 teaspoon vanilla extract
→ Frosting
11 -
1/2 cup unsalted butter
12 -
1/4 cup unsweetened cocoa powder
13 -
1/4 cup milk
14 -
3 cups powdered sugar
15 -
1 teaspoon vanilla extract
→ Topping
16 -
1 cup caramel sauce
17 -
1 cup chopped pecans
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Grease and flour an 18×13 inch baking sheet.
02 -
Whisk together flour, sugar, baking soda, salt, and cocoa powder in a large bowl; set aside.
03 -
In a saucepan over medium heat, combine 1 cup butter, water, and cocoa powder. Bring to a boil, stirring frequently, then remove from heat and pour into dry ingredients. Stir until combined.
04 -
In a separate bowl, whisk buttermilk, eggs, and vanilla extract. Add this to the batter and stir until smooth.
05 -
Pour batter evenly into prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
06 -
While cake bakes, melt 1/2 cup butter in a saucepan over medium heat. Stir in cocoa powder and milk, bring to a boil, then remove from heat. Gradually whisk in powdered sugar and vanilla extract until smooth.
07 -
Cool cake for 10 minutes after baking. Spread the fudge frosting over the warm cake, drizzle caramel sauce on top, and sprinkle with chopped pecans. Allow to cool completely before slicing.
# Notes:
01 -
Adjust baking time according to your oven. Ensure cake is completely cooled before slicing for best texture.