3. Directions
For the Cake:
Preheat your oven to 350°F (175°C) and grease a 13×9-inch baking pan.
In a large saucepan, combine the butter, water, and cocoa powder. Heat over medium heat, stirring until the butter melts and the mixture is well combined. Remove from heat and let it cool slightly.
In a separate bowl, whisk together the flour, sugar, baking soda, sour cream, eggs, and vanilla extract.
Gradually pour the cocoa mixture into the flour mixture, stirring until the batter is smooth.
Pour the batter into the prepared baking pan and spread it evenly.
Bake the cake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
For the Turtle Topping:
Once the cake is out of the oven, immediately drizzle the caramel sauce over the hot cake, spreading it evenly.
Sprinkle the chopped pecans on top of the caramel layer.
For the Chocolate Glaze:
In a saucepan, melt the butter over medium heat. Add the cocoa powder and milk, stirring until well combined.
Remove the saucepan from heat and whisk in the powdered sugar and vanilla extract until the glaze is smooth and glossy.
Pour the chocolate glaze over the caramel and pecan layer, spreading it evenly.
Continue Reading on the Next Page
ADVERTISEMENT
