I have been making this cake as far back as I can remember,
minus the ingredients that make this a “turtle” cake. I thought it would be fun
to mix things up with some caramel and pecans. After having this version, I might
not go back to the original. Although, I am tempted to try it with some salted
caramel next time. Doesn’t that sound good?
For this recipe, you can use either a 9×13-inch baking pan or
a jelly roll pan. If
using the 9×13 pan your cake will be thicker and a little super fudge like.
Both options are delicious. You can save yourself some scrubbing if you line
your pans with parchment paper instead of greasing and flouring.
Ingredients
- 2 cups granulated sugar
- 2 cups self-rising flour
- 1 cup butter
- 1 cup strong black coffee
- 1/3 cup unsweetened cocoa powder
- 2 eggs
- 1/2 cup buttermilk
chocolate frosting:
- 1/4 cup butter
- 4 tablespoons buttermilk
- 3 tablespoons unsweetened cocoa
- 2 1/2 cups powdered sugar
turtle topping:
- 1/2 cup chopped pecans
- 1 cup semi-sweet chocolate chips
- 1 cup caramel sauce, to drizzle
Instructions
- Preheat oven to 350 degrees. Grease and flour the pan or use parchment paper. In a large bowl, combine self-rising flour and granulated sugar. Set aside.
- In a saucepan, combine 1 cup butter, 1 cup coffee, and 1/3 cup cocoa. Bring to a boil, stirring constantly. Pour into the prepared dry ingredients. Using a hand-held mixer, mix on medium speed until wet and dry ingredients are thoroughly combined. Add eggs and the 1/2 cup of buttermilk. Mix on medium speed for another minute or so, until well combined.
- Pour into baking pan, and bake for 25-30 minutes. When cake is done baking, a toothpick or fork inserted into the middle of the cake should come out clean.
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full recipe : www.aboutamom.com
