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CHOCOLATE-CARAMEL SHEET CAKE




Source of Recipe


Mark


List of Ingredients




1 cup butter
1 cup water
1/4 cup cocoa
1/2 cup buttermilk
2 lg eggs
1 tsp baking soda
1 tsp vanilla extract
2 cups sugar
2 cups all-purpose flour
1/2 tsp salt


1 1/2 cups coarsely chopped pecans, toasted

Quick Caramel Frosting:

2 14-oz cans sweetened condensed milk
1/2 cup firmly packed light brown sugar
1/2 cup butter
1 tsp vanilla extract

Recipe



Cook first 3 ingredients in a small saucepan over low heat, stirring constantly, until butter melts and mixture is smooth; remove from heat.

Beat buttermilk and next 3 ingredients at medium speed with an electric mixer until smooth; add cocoa mixture, beating until blended.

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.

Bake at 350 degrees 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.

Pour warm Quick Caramel Frosting over cake, spreading evenly to edges of pan. Sprinkle evenly with pecans