Instructions

• Preheat your pressure cooker by adding a little water and setting up your rack or trivet. Grease your cake pan well so nothing sticks later.
• Cream together 1 cup of unsalted butter with both sugars until light and fluffy. Add eggs one at a time, beating well after each addition.
  1 cup unsalted butter, 1 cup granulated sugar, 1 cup brown sugar, 2 eggs
• Stir in the brewed coffee and ½ cup buttermilk. Sift self-rising flour and cocoa powder together, then add gradually to the wet mixture and mix just until combined.
  1 cup strong black coffee, 0.5 cup buttermilk, 0.33 cup unsweetened cocoa powder
• Fold in chocolate chips carefully. Pour batter into greased pan and spread evenly. Cover loosely with foil to retain moisture.
  1 cup semi-sweet chocolate chips
• Place the pan on the trivet inside the cooker and seal the lid. Cook on high pressure for 30 minutes.
• Use a slow release on the valve. Wait a few minutes after pressure has naturally released before lifting the lid.
• Let the cake cool. Mix extra butter with powdered sugar and buttermilk for icing, then drizzle caramel sauce and sprinkle pecans and more chocolate chips on top.
  1 cup unsalted butter, 0.5 cup buttermilk, 0.5 cup caramel sauce, 0.5 cup chopped pecans, 1 cup semi-sweet chocolate chips
• Enjoy your rich, tender, and flavorful Texas Turtle Sheet Cake fresh or stored as desired.
• Store leftover cake wrapped tightly in plastic wrap at room temperature for up to 2 days or refrigerated for up to a week. Freeze slices individually for longer storage.