Texas Turtle Sheet Cake: A Decadent Delight

 Instructions

1. Toast the Pecans

Preheat oven to 350°F (175°C).
Spread pecans on a baking sheet and toast for 7–8 minutes, until fragrant.
Set aside.

2. Make the Cake

1. In a large bowl, mix flour and sugar.
2. In a saucepan, bring butter, water, and cocoa powder to a boil.
3. Pour the hot mixture over the flour sugar mixture — stir to combine.
4. Add sour cream, eggs, baking soda, salt, and vanilla.
5. Mix until smooth.
6. Pour into a greased 13×18-inch sheet pan (or regular 9×13 for thicker cake).
7. Bake for 20–22 minutes, or until toothpick comes out clean.

3. Add the Turtle Goodness

While the cake is still warm:

• Drizzle caramel sauce over the top
• Sprinkle toasted pecans
• Add chocolate chips

The heat from the cake will melt the chocolate slightly — perfect!

4. Make the Warm Icing

1. In a saucepan, melt butter with cocoa.
2. Add milk and bring to a gentle simmer.
3. Remove from heat and whisk in powdered sugar + vanilla.
4. Pour immediately over the warm cake.

It will melt into the toppings and create that classic fudgy shine.

 Tips for the BEST Texas Turtle Cake

• Use sour cream, not yogurt — richer, moister cake.
• Pour icing while cake is warm — it absorbs beautifully.
• Sprinkle a little sea salt over caramel for a gourmet touch.
• Double the caramel for extra gooeyness (viral trick!).