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#### 1. **Make the Cake**
– Preheat your oven to **350°F (175°C)** and grease a 9×13-inch sheet cake pan with butter or nonstick spray.
– In a medium-sized bowl, whisk together the **flour**, **baking soda**, **salt**, and **cocoa powder**. Set aside.
– In a large bowl, cream together the **sugar**, **butter**, **eggs**, and **vanilla extract** until light and fluffy. This should take about 3-4 minutes.
– In a saucepan, heat **1 cup of water** over medium heat until it comes to a simmer. Add the cocoa powder and stir until it forms a smooth, thick mixture.
– Slowly add the cocoa mixture to the butter and sugar mixture, stirring until well combined.
– Add the dry ingredients (flour mixture) and **buttermilk** alternately, starting and ending with the dry ingredients. Mix until just combined.
– Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for **25-30 minutes**, or until a toothpick inserted into the center comes out clean.
#### 2. **Make the Caramel Sauce**
While the cake is baking, prepare the **caramel sauce**. In a saucepan over medium heat, melt the **butter**. Once melted, add the **brown sugar** and stir until the sugar dissolves. Let the mixture come to a gentle simmer for 2-3 minutes.
– Add the **heavy cream** and stir until smooth and combined. Let the sauce simmer for an additional 2-3 minutes, then remove it from heat and stir in the **vanilla extract**.
– Set the caramel sauce aside and allow it to cool slightly.
#### 4. **Make the Chocolate Topping**
In a small saucepan, melt the **chocolate chips** over low heat, stirring constantly until smooth and fully melted. Alternatively, you can melt the chocolate in the microwave in 30-second intervals, stirring in between.
– Once melted, pour the chocolate over the caramel and pecan topping, spreading it evenly with a spatula to cover the cake.
#### 5. **Let It Set**
Allow the cake to cool completely before cutting into it. This will give the chocolate topping time to set and solidify, making it easier to slice the cake neatly. You can also refrigerate the cake for 30 minutes to speed up the cooling process.
Once the cake has cooled and the toppings have set, cut it into squares or rectangles and serve. The cake is best enjoyed with a glass of cold milk or a hot cup of coffee, but it’s also perfect on its own as a sweet treat.
– **Use room temperature ingredients**: Make sure the butter, eggs, and buttermilk are at room temperature before using them. This helps the ingredients blend more easily and results in a smoother batter.
– **Toast the pecans**: To enhance the flavor of the pecans, toast them in a dry skillet over medium heat for 3-4 minutes until they are fragrant and slightly browned.
– **Don’t overbake**: Be careful not to overbake the cake, as it can dry out. Check for doneness by inserting a toothpick into the center of the cake—if it comes out clean or with just a few moist crumbs, it’s done.
– **Use good quality chocolate**: Since the chocolate topping is a key component, make sure to use high-quality semi-sweet chocolate chips for the best flavor and texture.
**Texas Turtle Sheet Cake** is the epitome of a rich and indulgent dessert. With its combination of fudgy chocolate cake, creamy caramel sauce, crunchy pecans, and gooey chocolate topping, every bite is a little piece of heaven. It’s the perfect dessert for special occasions, family gatherings, or when you just need to satisfy your sweet tooth.
This dessert brings all the beloved flavors of the classic turtle candy—chocolate, caramel, and nuts—into one easy-to-make, crowd-pleasing cake. It’s sure to be a hit with anyone who loves decadent desserts!
