Texas Turtle Sheet Cake

Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.

In a large bowl, combine the self-rising flour and sugar. Set aside.

In a saucepan, melt 1 cup of butter, then stir in the coffee and 1/3 cup of cocoa. Bring to a boil, stirring continuously. Once boiled, pour the mixture over the dry ingredients and blend with a hand mixer on medium speed.

Add the eggs and 1/2 cup of buttermilk to the batter and continue mixing on medium speed until everything is combined.

Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

While the cake bakes, prepare the chocolate icing. In a small saucepan, melt 1/4 cup butter, then add the buttermilk and 3 tablespoons cocoa powder. Bring to a boil, stirring constantly.

Remove from heat and whisk in the powdered sugar, adding gradually until smooth.

Once the cake is out of the oven, pour the warm icing over the hot cake.

Top with chopped pecans and chocolate chips, then drizzle caramel sauce over the top.

Tip: If you don’t have buttermilk, you can substitute by combining 1/2 cup milk with 2 teaspoons of vinegar or lemon juice. Let it sit for a few minutes before using in the recipe.