INSTRUCTIONS
CHOCOLATE CAKE
- Preheat oven to 350°F. Line 10in x 15in (or 9×13, but cake will be thicker and fudgier) with parchment paper and spray sides with non-stick spray if needed.
- In a large bowl, combine self-rising flour and granulated sugar and then set aside.
- In a saucepan combine 1 cup butter, 1 cup coffee (or hot water), and 1/3 cup cocoa. Bring to a slow rolling boil, stirring constantly.
- Pour the warm butter mixture into the flour mixture. Using a hand-held mixer (or by hand) mix until ingredients are fully combined, about 30 seconds.
- Add the buttermilk and eggs. Mix on medium speed for another 30 seconds, or until fully combined.
- Pour into prepared baking pan and bake for 20-25 minutes. When cake is done baking it should spring back if you touch it. An inserted toothpick should be removed mostly clean, a few crumbs are perfect. (Start checking at 17 minutes.)
CHOCOLATE FROSTING
- In a medium saucepan, combine ¼ cup butter, ¼ cup buttermilk, and 3 tablespoons unsweetened cocoa powder. Bring to a slow rolling boil over medium heat, stirring constantly.
- Remove from heat and use a wire whisk to gradually mix in powdered sugar, a ½ cup at a time.
- Spread or pour the warm frosting over the cake.
TURTLE TOPPING
- While the cake is still warm, sprinkle with chopped pecans and then the mini chocolate chips. Drizzle with caramel sauce.