TEXAS TURTLE SHEET CAKE
I was so honored to share this recipe on SouthernPlate.com. I’ve been loving Christy Jordan’s site for years and it was a dream come true to be able to contribute to such a wonderful website. Christy is from Alabama, so I figured I needed to bring a little something that represented my home state: Texas.
This Texas Turtle Sheet Cake is a tasty twist on the classic dessert from our lone star state. If you spend any length of time in Texas, eventually someone is gonna give you a slice of Texas Sheet Cake – it’s just inevitable. It’s easy to make – simple to serve, and it makes hungry crowds happy. This big ol’ cake is a symbol of Texan hospitality. I like to jazz mine up with chocolate chips and caramel sauce.
Why You’ll Love This Recipe
This Texas Turtle Sheet Cake is the perfect blend of rich chocolate and gooey caramel, topped with crunchy pecans. It’s a delightful mix of flavors and textures that will satisfy any sweet tooth. Plus, it’s incredibly easy to whip up for any occasion, making it a crowd-pleaser every time.
Kitchen Equipment You’ll Need
- Large mixing bowl
- Medium saucepan
- Hand-held mixer
- Baking pan
- Wire whisk
- Toothpick or fork
Ingredients
Cake:
- 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
Step-by-Step Instructions
- Preheat oven to 350 degrees. Grease and flour the pan or use parchment paper. In a large bowl, combine self-rising flour and granulated sugar. Set aside.
- 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.
- 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.
- 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.
- Remove from heat and use a wire whisk to gradually mix in powdered sugar, a 1/2 cup at a time.
- Spread or pour the warm frosting over the cake. While the cake is still warm, sprinkle with chopped pecans and chocolate chips. Drizzle with caramel sauce.
Tips for Success
Make sure to stir the frosting constantly to avoid any lumps. Pour the frosting over the cake while it’s still warm for the best results. Don’t skip the parchment paper or greasing the pan to ensure the cake doesn’t stick.
Additional Tips and Variations
For a nut-free version, simply leave out the pecans. You can also substitute the caramel sauce with a homemade salted caramel for a unique twist.
Nutritional Highlights (Per Serving)
Each serving is approximately 450 calories, with a rich combination of carbs, fats, and sugars. It’s a decadent treat best enjoyed in moderation!
Frequently Asked Questions (FAQ)
Can I use regular flour instead of self-rising? Yes, but you will need to add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt per cup of flour.
How should I store the cake? Keep it covered at room temperature for up to 3 days. You can also refrigerate it for longer freshness.
Can I freeze this cake? Absolutely! Wrap it tightly and store it in the freezer for up to 3 months. Thaw at room temperature before serving.
Conclusion
Give this Texas Turtle Sheet Cake a try and experience the delightful combination of chocolate, caramel, and pecans. I would love to hear how it turns out for you, so feel free to share your experiences and any variations you try in the comments below. Enjoy baking!
