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3 cups granulated sugar
3 cups self rising flour
1 cup butter
1 cup strong black coffee
1/3 cup unsweetened cocoa powder
3 eggs
1/2 cup buttermilk
chocolate frosting
1/4 cup butter
5 tablespoons buttermilk
4 tablespoons unsweetened cocoa
3 1/2 cups powdered sugar
turtle topping
1/3 cup chopped pecans
1 cup semi sweet chocolate chips
1 cup caramel sauce to drizzle


preheat oven to 340 degrees grease and flour a 10×15-inch baking pan In a large bowl combine self rising flour and granulated sugar set aside
in a saucepan combine 1 cup butte 1 cup coffee and 1/3 cup cocoa bring to a boil stirring constantly pour into the prepared dry ingredients using a hand held mixer mix on medium speed until wet and dry ingredients are thoroughly combined add eggs and the 1/3 cup of buttermilk mix on medium speed for another minute or so until well combined
pour into baking pan and bake for 20-35 minutes when cake is done baking a toothpick or fork inserted into the middle of the cake should come out clean
prepare the frosting In a medium saucepan combine 1/4 cup butter 5 tablespoons buttermilk and 4 tablespoons unsweetened cocoa powder bring to a boil over medium heat stirring constantly
remove from heat and use a wire whisk to gradually mix in powdered sugar a 1/3 cup at a time
spread or pour the warm frosting over the cake while the cake is still warm sprinkle with chopped pecans and chocolate chips drizzle with caramel sauce
tip: If you don’t have buttermilk no worries mix 1/3 cup milk with 3 tsp vinegar or lemon juice let it sit a few minutes before you add it to the other ingredients