Preheat your oven to 350°F (175°C). Grease an 18x13-inch sheet pan and set aside.

In a large mixing bowl, combine the flour, sugar, salt, and baking soda. Set aside.

In a medium saucepan, melt the butter over medium heat. Add the cocoa powder and whisk until smooth. Stir in the water and bring the mixture to a boil, then remove from heat.

Pour the hot cocoa mixture into the flour mixture and stir until combined. Add the buttermilk, eggs, and vanilla extract, and whisk until smooth.

Bake the Cake:

Pour the batter into the prepared sheet pan and spread it evenly with a rubber spatula.

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a cooling rack.

Prepare the Topping:

While the cake is cooling, prepare the chocolate topping. In a medium saucepan, melt the butter over medium heat. Add the cocoa powder and whisk until smooth. Stir in the milk and bring the mixture to a simmer, then remove from heat.

Gradually whisk in the powdered sugar until smooth. Stir in the vanilla extract.

Pour the warm chocolate topping over the cooled cake, spreading it evenly with a spatula.

Add the Turtle Toppings:

Drizzle the caramel sauce over the chocolate topping. Sprinkle the chopped pecans evenly over the cake, followed by the chocolate chips.

Serve:

Allow the cake to set for about 15-20 minutes before slicing into squares and serving.

Prep Time:

20 minutes

Cook Time:

20 minutes

Total Time:

40 minutes

Nutrition (per serving):

Calories: 350

Carbohydrates: 48g

Protein: 4g

Fat: 16g

Saturated Fat: 9g

Cholesterol: 60mg

Sodium: 150mg

Fiber: 2g

Sugar: 35g