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Spicy Chocolate Buttermilk Sheet Cake

Source of Recipe


From "Cakes From Scratch in Half the Time"






List of Ingredients



• -- Sheet Cake --
  
• Four 1-ounce squares unsweetened chocolate
  
• 1 cup unsalted butter, softened (2 sticks)
  
• 1-3/4 cups granulated sugar
  
• 4 eggs, room temperature
  
• 2 cups cake flour
  
• 1-1/2 tsp baking soda
  
• 1/2 tsp salt
  
• 1/2 tsp freshly grated nutmeg
  
• 1 tsp ancho chile powder (optional)
  
• 1-1/2 cups buttermilk
  
• 1 tsp vanilla
  
• .
  
• -- Caramel Frosting --
  
• 1 cup firmly packed dark brown sugar
  
• 1/4 tsp salt
  
• 1/3 cup whipping cream
  
• 1/4 cup unsalted butter (1/2 stick)
  
• 2 cups sifted powdered sugar
  






Instructions



1. To make sheet cake:
   Preheat oven to 400° F. Arrange rack in middle of oven. Use nonstick cooking spray to coat a 9- x 13-inch shiny aluminum baking pan. Melt chocolate in microwave in a glass measure, about 1 to 2 minutes; stir to make a smooth paste.
   
   
2. Cream butter and sugar in a stand mixer until light. Add eggs, one at a time, beating after each addition. Add melted chocolate and beat well. Sift flour, baking soda, salt, nutmeg and chile powder onto waxed paper. Add to butter mixture in thirds, alternately with buttermilk and vanilla. Turn batter into prepared pan. Bake 20 to 25 minutes, or until a wooden pick comes out clean.
   
   
3. To make icing:
   Combine brown sugar, salt, whipping cream and butter in a heavy saucepan and bring to a boil over medium heat, stirring. Boil hard 2 minutes, stirring constantly, then stir in powdered sugar and beat with a wooden spoon until frosting reaches a smooth, thick, shiny consistency. Add more whipping cream as needed if it seems too thick to spread.
   
   Spread icing over warm cake. Cool. Cut into squares.
   
   Makes one 9- x 13-inch sheet cake.