Shelly's Recipe

CHOCOLATE CARAMEL SHEET CAKE

Category: Cakes

1 cup butter
1 cup water
1/4 cup cocoa
1/2cup buttermilk
2 eggs
1 tsp baking soda
1 tsp vanilla extract
2 cups sugar
2 cups flour
1/2 tsp salt
1 1/2 cups coarsely chopped pecans, toasted

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

Beat buttermilk, eggs, baking soda and vanilla extract at medium speed in a mixer until smooth. Add cocoa mixture and beat until blended.

Combine sugar, flour and salt and gradually add to buttermilk mixture beating just until blended. Batter will be thin.

Line a 10 x 15 jelly roll pan with heavy duty aluminum foil. Allow several inches to extend over the ends of the pan. Grease and flour foil. Pour batter into prepared pan.

Bake at 350 degrees for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Cool cake completely on a wire rack.

Pour warm caramel frosting over cake. Spread evenly to the edge of the pan. Sprinkle with pecans. Makes 15 servings.

Quick Caramel Frosting:
1/2 cup butter
1/2 cup light brown sugar, packed
1/2 cup dark brown sugar, packed
1/4 cup milk
2 cups powdered sugar
1 tsp vanilla extract

Bring first three ingredients to a boil in a saucepan over medium heat whisking constantly--about 2 minutes.

Stir in milk and bring to a boil. Remove from heat and add powdered sugar and vanilla, stirring with a wooden spoon until smooth. Use immediately. Makes 3 cups

To store: After freezing several hours, lift frosted cake from pan using the foil ends. Cut into serving pieces, OR cut cake in half and wrap in foil. Freeze up to one month. To serve, thaw at room temperature.