Turtle Sheet Cake (Texas)

Texas turtle sheet cake - it's definitely decadent and we absolutely love it for that. It seems impossible to think that some people haven't tasted the glory that is the Texas turtle, but if you had to do an iteration on this classic, let it be this delicious Texas turtle sheet cake. A rich, chocolate - and coffee-flavoured cake topped with buttermilk chocolate icing, then topped with caramel sauce, chocolate chips and pecans (or walnuts, if that's what you have on hand).

Cake:
2 cups granulated sugar
2 cups baking flour
1 cup butter
1 cup strong black coffee
⅓ cup unsweetened cocoa powder
2 eggs
½ cup buttermilk

Chocolate Icing:
¼ cup butter
4 Tbsp. buttermilk
3 Tbsp. unsweetened cocoa
2½ cups confectioners' sugar

Turtle Topping:
½ cup pecans or walnuts, chopped
1 cup semi-sweet chocolate chips
1 cup caramel sauce, for drizzling

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease and flour the pan or use parchment paper.

Make the Cake:
In a large bowl, mix the baking flour and granulated sugar. Set aside.

In a saucepan, combine 1 cup of butter, 1 cup of coffee and ⅓ cup of cocoa. Bring to a boil, stirring constantly. Pour into prepared dry ingredients.

Using a hand mixer, stir at medium speed until dry and wet ingredients are well blended. Add the eggs and ½ cup buttermilk. Blend on medium speed for about one minute longer until well blended.

Pour into the pan and bake for 25-30 minutes. When the cake is done, a toothpick or fork inserted in the middle of the cake should come out clean.

Prepare the Frosting:
In a medium saucepan, mix ¼ cup butter, 4 Tbsp. buttermilk and 3 Tbsp. unsweetened cocoa powder. Bring to a boil over medium heat, stirring constantly.

Remove from heat and use a whisk to gradually stir in the confectioners' sugar, half a cup at a time.

Spread or pour hot icing over the cake. While the cake is still warm, sprinkle with chopped pecans and chocolate chips. Drizzle with caramel sauce. Serve immediately.