3. Bake the Cake
- Pour the batter into the prepared sheet pan and spread it evenly.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and allow it to cool slightly on a wire rack while you prepare the topping.
4. Prepare the Chocolate Frosting
- In a medium saucepan, melt 1 cup of butter over medium heat. Stir in the cocoa powder and milk. Heat the mixture until warm but not boiling.
- Gradually whisk in the powdered sugar until smooth and thickened. Stir in the vanilla extract.
5. Assemble the Texas Turtle Sheet Cake
- Pour the warm frosting over the slightly cooled cake, spreading it evenly with a spatula.
- Drizzle caramel sauce over the frosting in a zigzag or swirl pattern.
- Sprinkle the top with chopped pecans and chocolate chips, ensuring even distribution.
6. Cool and Serve
- Let the cake cool completely to allow the frosting to set. For quicker cooling, place it in the refrigerator for 30-40 minutes.
- Slice into squares or rectangles and serve. This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips for Success:
- Homemade Caramel Sauce: If you’d like to make your own caramel sauce, combine ½ cup sugar, 2 tablespoons butter, and ¼ cup heavy cream in a saucepan. Cook over medium heat until thickened.
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Make it Extra Turtle-y: For even more indulgence, add a layer of caramel sauce and pecans between the cake and frosting.
This Texas Turtle Sheet Cake is a guaranteed hit for any gathering or family dinner. With its combination of moist chocolate cake, gooey caramel, crunchy pecans, and melted chocolate chips, it’s a dessert everyone will come back for. Enjoy!
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