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Chocolate-Caramel Sheet Cake




Source of Recipe


Internet


List of Ingredients




1 cup butter
1 cup water
¼ cup cocoa
½ cup buttermilk
2 large eggs
1 tsp. baking soda
1 tsp. vanilla
2 cups sugar
2 cups all-purpose flour
½ tsp. Salt

Quick Caramel Frosting
2-14 oz. cans sweetened condensed milk
½ cup firmly packed light brown sugar
½ cup butter
1 tsp. vanilla


Recipe



Place all ingredients in saucepan cooking over medium low heat, stirring constantly 3 – 5 minutes or until pudding like thickness. Add the coarsely chopped pecans.

Cook first three ingredients for cake in a small saucepan over low heat stirring constantly until butter melts and mixture is smooth. Remove from heat.

Beat buttermilk and next three ingredients at medium speed with electric mixer. Add cocoa mixture beating until blended.

Combine sugar, flour and salt. Gradually add to buttermilk mixture beating until blended (batter will be thin). Pour batter into a greased and floured 15x10 inch jellyroll pan.

Bake at 350 for 20-25 mins. until toothpick inserted comes out clean.

Cool cake completely on rack.

While cake is cooking make the Caramel Frosting. Pour warm caramel icing over the cake and spread overtop.

Note: Can use flaked coconut and ½ cups pecans if desired.