Ah, a Texas Turtle Sheet Cake—rich, chocolatey, nutty, and caramel-y. It’s like a giant, fudgy turtle candy in cake form. Here’s a great recipe:
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 cup unsweetened cocoa powder
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup hot water
For the Topping:
- 1 cup chopped pecans
- 1 cup brown sugar
- 1/4 cup milk
- 1/4 cup unsalted butter
- 1 (12 oz) bag semi-sweet chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 1 tsp vanilla extract
Instructions
- Preheat oven:
Preheat to 350°F (175°C). Grease and flour a 9×13-inch baking pan. - Make the cake:
- In a large bowl, mix flour, sugar, salt, baking soda, and cocoa powder.
- In another bowl, whisk together buttermilk, oil, eggs, and vanilla.
- Add wet ingredients to dry ingredients, mixing until smooth.
- Stir in hot water until well combined (batter will be thin).
- Pour into prepared pan and bake 30–35 minutes, or until a toothpick comes out clean.
- Make the topping:
- In a medium saucepan, combine brown sugar, milk, and butter. Bring to a boil over medium heat, stirring constantly. Boil 1–2 minutes.
- Remove from heat and stir in chocolate chips, sweetened condensed milk, vanilla, and pecans until smooth and well combined.
- Top the cake:
Pour the topping over the warm cake. Spread evenly. Let cool before serving. - Serve:
Cut into squares and enjoy a rich, gooey, chocolate-caramel-pecan treat!
If you want, I can also give a “simpler one-bowl version” that skips boiling the topping but still tastes incredible—less work, same gooey magic. Do you want me to do that?
