Luxury Texas Turtle Sheetcake


Texas Turtle Sheetcake Unique Turtle Texas Sheet Cake



INGREDIENTS






  • 2 cups (400g) granulated sugar

  • 2 cups (256g) self-rising flour

  • 1 cup (2 sticks or 226g) unsalted butter, room temperature

  • 1 cup (237g) coffee (can use hot water instead)

  • 1/3 cup (39g) unsweetened cocoa powder

  • 1/2 cup (120g) buttermilk* (see notes)

  • 2 eggs, room temperature





























CHOCOLATE FROSTING






  • 1/4 cup (57g) butter

  • 1/4 cup (60g) buttermilk

  • 3 tablespoons (22g) unsweetened cocoa

  • 2 1/2 cups (312g) confectioners sugar

















TURTLE TOPPING






  • 1/2 cup chopped pecans

  • 1/2 cup semi-sweet chocolate chips

  • 1/2 cup caramel sauce, for drizzling over top













INSTRUCTIONS




CHOCOLATE CAKE






  1. Preheat oven to 350°F. Line 10in x 15in (or 9×13, but cake
    will be thicker and fudgier) with parchment paper and spray sides with
    non-stick spray if needed. 

  2. In a large bowl, combine self-rising flour and granulated
    sugar and then set aside.

  3. In a saucepan combine 1 cup butter, 1 cup coffee (or hot
    water), and 1/3 cup cocoa. Bring to a slow rolling boil, stirring constantly.

  4. Pour the warm butter mixture into the flour mixture. Using a
    hand-held mixer (or by hand) mix until ingredients are fully combined, about 30
    seconds.

  5. Add the buttermilk and eggs. Mix on medium speed for another
    30 seconds, or until fully combined.

  6. Pour into prepared baking pan and bake for 20-25 minutes.
    When cake is done baking it should spring back if you touch it. An inserted
    toothpick should be removed mostly clean, a few crumbs are perfect. (Start
    checking at 17 minutes.)








CHOCOLATE FROSTING






  1. In a medium saucepan, combine 1/4 cup butter, 4 tablespoons
    buttermilk, and 3 tablespoons unsweetened cocoa powder. Bring to a slow rolling
    boil over medium heat, stirring constantly.

  2. Remove from heat and use a wire whisk to gradually mix in
    powdered sugar, a 1/2 cup at a time.

  3. Spread or pour the warm frosting over the cake.












TURTLE TOPPING






  1. While the cake is still warm, sprinkle with chopped pecans
    and then the mini chocolate chips. Drizzle with caramel sauce.







This article and recipe adapted from this site







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