The Texas Turtle Sheet Cake is a mouthwatering confectionery which is easy to make, as well as easy to consume, due to its tantalizing awesomeness. If you haven’t had Texas Turtle Sheet Cake before, you must have heard people rave about it, which is probably why you are reading this article right now.
Your time is not wasted; not only can we attest to the utter deliciousness of the Texas Turtle Sheet Cake, we will teach you how to make it, by providing you with the perfect recipe.
A large 13×9-inch baking pan
A mixer (A small handheld mixer will do just fine)
A large bowl
A big spoon
The first thing you need to know is that this cake recipe is made of two parts; the first part is for the actual sheet cake, and the second is for the chocolate frosting.
For the cake, you’ll need:
2 cups self-rising flour
(To the confectionery beginner, self-rising flour is special flour which already contains baking powder and salt. Presto Self Rising Cake Flour will do just fine, and it can be ordered on Amazon.
If you don’t have self-rising flour you will have to add about ¼ teaspoon of salt and 1 ½ teaspoons of baking powder to each cup of all-purpose flour used.)
2 cups granulated sugar
(Really, people. 2 cups are enough.
You do not need more sugar.
I can see you getting more sugar!)
1 cup butter
1 cup strong black coffee (water can be substituted)
⅓ cup unsweetened cocoa powder
(This will give the cake that legendary chocolaty flavor)
½ cup buttermilk
For the chocolate frosting, you’ll need:
¼ cup butter
3 tablespoons unsweetened cocoa
4 tablespoons buttermilk, an additional tablespoon or two may be needed
2 to 2½ cups powdered sugar
To create the type of Texas Turtle Sheet Cake that you deserve, you will need an array of toppings. Without the following toppings, you will not have baked an amazing Texas Turtle Sheet Cake:
½ cup chopped pecans
1 cup semi-sweet chocolate chips
caramel sauce, to drizzle – about ½ cup
Now these ingredients may be adjusted or varied depending on the size of cake you have in mind. This recipe is only good for a few slices of Texas Turtle Sheet Cake. Okay, maybe more than a few, if you and your two buddies eat in small, tiny bits.
But if you plan on feeding a party of more than a few people, you should definitely adjust the recipe accordingly.
Finally, we have come to the most difficult part of this recipe, that is, the part where you actually begin to follow the recipe. A simple trick that might help is clearing out your counter beforehand (like before all this), wiping it down, and then carefully laying all the individual ingredients out on that tidy surface.
Do muddle them together! Separate those ingredients, people! And try to give them space. You want to be able to think in your kitchen, and to be able pick out each individual ingredient, so that when it’s time to add the sugar, you don’t pour in the caramel sauce by mistake.
Now, take a deep breath.
For the Texas Turtle Cake:
Preheat oven to 350.
(Why should you do this?
You want to create a nice even temperature in the oven so that, when the cake mix is placed into it, all parts of it can get done at about the same time, and the crust will not be burnt while the middle part remains undone.)
Grease and flour a large 13×9-inch baking pan.
In a large bowl, combine self-rising flour and granulated sugar – set aside. (You can just mix this with a big spoon, until the granulated sugar is well distributed in the flour. You don’t have to use a mixer.)
In a medium saucepan combine 1 cup butter, ⅓ cup cocoa, and 1 cup of coffee. (You can do this with a big spoon.)
Bring mixture of butter, cocoa and coffee to a boil, stirring constantly. Once this mixture has reached a boil, remove from heat.
Now, pour chocolate mixture into the flour/sugar combination that you must have previously set aside.
The mixture of butter, cocoa and coffee tends to get sticky in the saucepan if left to cool, so it is advisable that you prepare the flour/sugar combination first, so as to avoid reheating the butter, cocoa and coffee mixture in an effort to make it fluid again.)
Combine mixtures using a hand-held mixer on medium speed until thoroughly blended.
(Okay, sweethearts, you have to use the mixer at this point. You just have to use it.)
Add eggs and ½ cup of buttermilk. Beat for another minute or so, until well mixed. Pour batter into the prepared pan.
Bake for 25-30 minutes. A toothpick or fork inserted into the middle of the cake should come out cleanly.
For the chocolate frosting:
In a medium saucepan combine ¼ cup butter, 3 tablespoons unsweetened cocoa powder, and 4 tablespoons buttermilk. Bring to a boil using medium heat, stirring constantly.
Remove from heat and use a wire whisk to blend in 2 cups powdered sugar. (It’s best to add 1 cup first, whisk until smooth, then add ½ cup at a time until frosting is as thick or thin as you’d like. You can add more powdered sugar (1/4 cup at a time) or more buttermilk (1 tablespoon at a time), if needed, until it’s just how you want. Some folks like thick frosting, some like more of a glaze.)
Spread (or pour) the warm frosting over cake.
Next sprinkle chocolate chips and pecan pieces. It’s best to do this while the frosting is still warm, so the chocolate chips will melt slightly.
Just before serving, drizzle the caramel sauce over the top.
Serve, and though you don’t need to be told, dig in!
Interestingly no less than 314 calories are present in each serving of The Texas Turtle Sheetcake!
We hope you enjoy the amazing Texas Turtle Sheet Cake!
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