Ingredients
For the Cake:
- 1 cup (2 sticks / 226g) unsalted butter
- 1 cup (240ml) water
- ¼ cup (25g) unsweetened cocoa powder
- 2 cups (400g) granulated sugar
- 2 cups (250g) all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 large eggs
- ½ cup (120g) sour cream (full-fat)
- 1 teaspoon vanilla extract
For the Turtle Frosting:
- ½ cup (1 stick / 113g) unsalted butter
- ¼ cup (25g) unsweetened cocoa powder
- 6 tablespoons whole milk
- 1 teaspoon vanilla extract
- 3 ½ cups (420g) powdered sugar
- 1 cup (120g) chopped pecans
- ½ cup (about 15) soft caramel candies, unwrapped and roughly chopped, OR ½ cup caramel sauce
Equipment Needed
- 10×15 inch jelly roll pan (standard sheet pan)
- Medium saucepan
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Spatula
Step-by-Step Instructions
Start by preheating your oven to 350°F and greasing your jelly roll pan. In a medium saucepan over medium heat, combine the 1 cup of butter, water, and ¼ cup of cocoa powder. Bring it to a gentle boil, stirring frequently. The smell is incredible—like rich, melted chocolate. Once it boils, take it off the heat and let it cool for a minute.(See the next page below to continue steps…)