Shelly's Recipe

CHOCOLATE CARAMEL SHEET CAKE

Category: Cakes

1 cup water and butter
1/4 cup unsweetened cocoa
1/2 cup buttermilk
2 eggs
1 tsp baking soda and vanilla extract
2 cup sugar and flour
1/2 tsp salt

Caramel frosting
2 cans sweetened condensed milk
1/2 cup packed brown sugar and butter
1 tsp vanilla extract
1 1/2 cups coarsely chopped pecans, toasted, optional

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 for 20-25 minutes. Cool completely in pan on a wire rack.

Make frosting by placing first 3 ingredients in a saucepan; bring to a boil stirring constantly, over medium-low heat. Cook 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.