Description
Moist chocolate Texas turtle sheet cake topped with warm frosting, caramel, pecans, and chocolate chips for an easy, crowd-pleasing dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups sugar
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ cup unsalted butter
- ½ cup vegetable oil
- ¼ cup unsweetened cocoa powder
- 1 cup water
- ½ cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup unsalted butter
- ¼ cup unsweetened cocoa powder
- ¼ cup milk
- 3½ cups powdered sugar
- 1 teaspoon vanilla extract
- ¾ cup chopped pecans
- 1 cup semi-sweet chocolate chips
- ½ to ¾ cup caramel sauce
Instructions
- Preheat oven to 350°F. Grease a 10×15 jelly roll pan.
- In a large bowl, mix flour, sugar, salt, and baking soda.
- In a saucepan, combine butter, oil, cocoa powder, and water. Bring to a light boil.
- Pour hot mixture into dry ingredients and mix gently.
- Add buttermilk, eggs, and vanilla. Stir until smooth.
- Pour batter into pan and bake 20–23 minutes.
- During the last 5 minutes, melt butter, cocoa powder, and milk for the frosting.
- Remove from heat, whisk in powdered sugar and vanilla.
- Pour warm frosting over hot cake.
- Add pecans, chocolate chips, and a caramel drizzle.
- Cool before slicing, or serve warm.
Notes
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg