Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Chocolate Caramel Sheet Cake
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- #75241
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 cup water
1 cup butter
1/4 cup unsweetened cocoa powder
1/2 cup buttermilk
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
2 cups sugar
2 cups flour
1/2 teaspoon salt
Caramel Frosting
2 cans sweetened condensed milk
1/2 cup packed brown sugar
1/2 cup butter
1 teaspoon vanilla extract
1 1/2 cup coarsely chopped pecans, toasted
directions
Cook first 3 ingredients in a saucepan over low heat, stirring constantly, until butter melts and mixture is smooth. Remove from heat.
Beat next 4 ingredients until smooth with a mixer and add cocoa mixture, beating until blended.
Combine next 3 ingredients and gradually add to mixture, beating until just blended (Batter will be thin).
Pour into a greased jelly-roll pan. Bake at 350 degrees F for 20-25 minutes. Cool completely in pan on a wire rack.
Make frosting by placing first 4 ingredients in a saucepan. Bring to a boil, stirring constantly, over medium-low heat. Cook for 3-5 minutes or until mixture reaches a pudding-like thickness. Remove from heat.
Pour over cake and spread evenly to edges of pan. Sprinkle with chopped pecans.
added by
SassyT53
nutrition data
Nutritional data has not been calculated yet.
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