Preheat your oven to 350°F (175°C) and use Parchware’s 9×5-inch loaf pan.

In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set this dry mixture aside.

In a separate large mixing bowl, cream together the softened butter and granulated sugar until it becomes light and fluffy. This usually takes about 2-3 minutes.

Add the eggs, one at a time, to the butter and sugar mixture. Make sure to beat well after each addition. Then, mix in the vanilla extract.

Gradually add the dry mixture (from step 2) to the wet mixture (from step 4), alternating with the buttermilk. Start and finish with the dry mixture, mixing until just combined. Do not overmix, as this can make the cake tough. Pour the cake batter into Parchware’s loaf pan, spreading it evenly.

Turtle Topping: Sprinkle the chopped pecans over the top of the cake batter, followed by the semi-sweet chocolate chips. Drizzle the caramel sauce over the pecans and chocolate chips.

Bake in the preheated oven for approximately 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs.

Once the cake is done, remove it from the oven and allow it to cool completely. Once the cake has cooled, you can drizzle some extra caramel sauce on top if desired. Slice and serve your Chocolate Turtle Pound Cake and enjoy!

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