Chocolate-Caramel Sheet Cake |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Ingredients:
1 cup butter |
1 cup water |
1/4 cup cocoa |
1/2 cup buttermilk |
2 large eggs |
1 teaspoon baking soda |
1 teaspoon vanilla extract |
2 cups sugar |
2 cups all-purpose flour |
1/2 teaspoon salt |
quick caramel frosting |
1 1/2 cups coarsely chopped pecans, toasted |
Directions:
1. Cook first 3 ingredients in a small saucepan over low heat, stirring constantly, until butter melts and mixture is smooth; remove from heat.
2. Beat buttermilk and next 3 ingredients at medium speed with an electric mixer until smooth; add cocoa mixture, beating until blended.
3. Combine sugar, flour, and salt; gradually add to buttermilk mixture, beating just until blended. (Batter will be thin.) Pour batter into a greased and floured 15- x 10-inch jelly-roll pan.
4. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool cake completely in pan on a wire rack.
5. Pour warm Quick Caramel Frosting over cake, spreading evenly to edges of pan. Sprinkle evenly with pecans.
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