Turtle-Style Texas Sheet Cake

Ingredients

Cake

2 cups sugar

2 cups  flour

1 cup butter

1 cup strong black coffee

1/3 cup unsweetened cocoa powder

2 eggs

1/2 cup buttermilk

Frosting

1/4 cup butter

4 tablespoons buttermilk (or see below)

3 tablespoons unsweetened cocoa powder

2 1/2 cups powdered sugar

Topping:

1/2 cup chopped pecans

1 cup milk chocolate chips

1 cup caramel sauce (to drizzle)

Instructions

1. Preheat oven to 350 degrees.

2. Butter (I use ghee) and flour a 9×13-inch baking pan.

3. In a large bowl, combine  flour and sugar. Set aside.

4. In a saucepan combine butter, coffee, and cocoa. Bring to a boil, stirring constantly. Pour into the flour & sugar mixture.

5. Using a hand-held mixer, mix on medium speed until wet and dry ingredients are thoroughly combined.

6. Add eggs and buttermilk. Mix on medium speed until well combined.

7. Pour into prepared baking pan and bake for 25-30 minutes, until a toothpick or knife inserted into the middle of the cake comes out clean.

8. Prepare the frosting: In a medium saucepan, combine butter, buttermilk, and cocoa powder. Bring to a boil over medium heat, stirring constantly.Remove from heat and use a wire whisk to gradually mix in powdered sugar, a 1/2 cup at a time.

9. Spread the warm frosting over the cake.

10. While the cake is still warm, sprinkle with chopped pecans & chocolate chips, then drizzle with caramel sauce.

Cook’s Tip:

If you don’t have buttermilk, mix 1/2 cup milk with 2 tsp vinegar or lemon juice. Let it sit a few minutes, before you add it to the other ingredients.