Instructions:
1. Preheat the Oven and Prepare the Pan:
- Preheat the oven to 350°F (175°C).
- Grease and flour a 9×13-inch baking pan or line it with parchment paper for easy removal.
2. Combine the Dry Ingredients:
- In a large bowl, whisk together 2 cups granulated sugar and 2 cups self-rising flour. Set aside.
3. Make the Wet Ingredients:
- In a medium saucepan, combine 1 cup butter, 1 cup black coffee, and ⅓ cup cocoa powder.
- Bring to a boil while stirring constantly until the butter is melted and the mixture is smooth.
- Pour this mixture into the dry ingredients and mix until fully combined.
- Add 2 large eggs and ½ cup buttermilk. Stir until the batter is smooth and well-blended.
4. Bake the Cake:
- Pour the batter into the prepared baking pan.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool for about 10 minutes in the pan.
5. Make the Chocolate Frosting:
- While the cake is cooling, prepare the frosting.
- In a saucepan, melt ¼ cup butter with 4 tablespoons buttermilk and 3 tablespoons cocoa powder.
- Bring the mixture to a boil, stirring constantly.
- Remove from heat and gradually mix in 2 ½ cups powdered sugar until smooth and creamy.
6. Assemble the Cake:
- While the cake is still warm, spread the chocolate frosting over the top of the cake.
- Sprinkle the cake with ½ cup chopped pecans and 1 cup semi-sweet chocolate chips.
- Drizzle 1 cup caramel sauce over the top.
7. Serve and Enjoy:
- Let the cake cool completely before cutting into squares.
- Serve and enjoy this rich, indulgent Texas Turtle Sheet Cake with friends and family!
Tips:
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Freezing: This cake freezes well. Wrap individual slices in plastic wrap and foil, then freeze for up to 2 months. Thaw before serving.
- Customization: Feel free to add extra toppings like more caramel, nuts, or even whipped cream!
