Texas Turtle Sheet Cake: A Decadent Delight

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FAQ:

  1. Can I use a different type of chocolate for the cake? While unsweetened cocoa powder is recommended, you can experiment with dark or milk chocolate cocoa powder for varying flavors.
  2. What if I don’t have buttermilk on hand? You can easily make homemade buttermilk with a few simple recipes provided in the original guide.
  3. Why is coffee used in the recipe? Coffee, when used in chocolate cakes, enhances the depth of the chocolate flavor. However, the cake won’t taste like coffee.
  4. Can I use a different type of nut instead of pecans? While pecans are traditional for the turtle topping, you can use walnuts or almonds based on your preference.

How to Store and Reheat

Place the Texas Turtle Sheet Cake in an airtight container and keep it at room temperature for up to 3 days. If you need to reheat a slice, microwave it for about 15-20 seconds, ensuring you don’t overheat it to maintain its moist texture.

How to Freeze

For more extended storage, you can freeze the cake. Wrap individual slices or the cake in plastic wrap, followed by aluminum foil. Place inside a freezer bag or airtight container and store in the freezer for up to 3 months. Thaw in the refrigerator overnight before serving.

Serving Suggestions

For an extra treat, serve the Texas Turtle Sheet Cake with a scoop of vanilla ice cream. The ice cream’s coolness will complement the cake’s rich flavors. Additionally, if you have extra caramel sauce, you can drizzle it over the ice cream for an added touch of sweetness. Another idea is to serve it with a warm coffee or milk, enhancing the chocolatey experience.

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 10×15-inch baking pan with parchment paper (for a thicker result, use 9×13). 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.
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