A decadent and easy sheet cake that combines the classic flavors of Texas Turtle candy: chocolate cake, gooey caramel, and crunchy pecans. Perfect for potlucks, parties, or any occasion!
Ingredients:
- For the Cake:
- 1 box (15.25 oz) chocolate cake mix (plus ingredients called for on the box: eggs, oil, water)
- 1/2 cup sour cream
- 1/2 cup strong brewed coffee (or hot water)
- For the Caramel Pecan Topping:
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups packed light brown sugar
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped pecans
- For the Chocolate Ganache (optional, but recommended):
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions:
- Prepare the Cake:
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, combine the chocolate cake mix, sour cream, and the ingredients called for on the cake box (eggs, oil, water).
- Instead of the amount of water called for on the box, use 1/2 cup of hot coffee or hot water. This will intensify the chocolate flavor.
- Beat according to package directions.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely.
- Prepare the Caramel Pecan Topping:
- In a medium saucepan over medium heat, melt the butter.
- Stir in the brown sugar, heavy cream, and salt.
- Bring to a boil, stirring constantly.
- Reduce heat and simmer for 5-7 minutes, stirring occasionally, until the mixture thickens slightly.
- Remove from heat and stir in the vanilla extract and chopped pecans.
- Immediately pour the caramel pecan topping evenly over the cooled cake.
- Prepare the Chocolate Ganache (optional):
- Place the chocolate chips in a heat-proof bowl.
- Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
- Pour the hot cream over the chocolate chips and let it sit for 1 minute.
- Gently stir until the chocolate is completely melted and smooth.
- Drizzle the chocolate ganache over the caramel pecan topping.
- Cool and Serve:
- Let the cake cool completely to allow the caramel to set.
- Cut into squares and serve.
Tips and Variations:
- For a richer chocolate flavor, use devil’s food cake mix.
- Toast the pecans before adding them to the caramel for a deeper nutty flavor.
- For an extra caramel kick, drizzle store purchased caramel sauce over the ganache.
- For a different nut, walnuts can be substituted for the pecans.
- If you don’t want to make a ganache, you can sprinkle chocolate chips over the hot caramel topping, and allow them to melt, then spread them evenly.
- Refrigeration will help the caramel set faster, and create cleaner cuts, but it is not required.