Chocolate Caramel Sheet Cake Recipe

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.

nutrition data

Nutritional data has not been calculated yet.