Monday, December 12, 2011

Chocolate Caramel Sheet Cake

1 c. butter
1c. water
¼ c. baking cocoa
½ c. buttermilk
2 eggs
1 t. baking soda
1 t. vanilla extract
2 c. sugar
2 c. all purpose flour
½ t. salt
1 ½ c. coarsely chopped pecans, toasted
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 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 into a bar pan.
        Bake at 350 degrees for 20 -25 minutes. 
Pour warm Quick Caramel Frosting over cake , spreading evenly to edges of pan. Sprinkle evenly with pecans. Makes 15 servings.

Quick Caramel Frosting
½ c. butter
½ c. light brown sugar
½ c. dark brown sugar
¼ c. milk
2 c. powdered sugar
1 t. vanilla extract
Bring first 3 ingredients to a boil in a medium saucepan, whisking constantly, about 2 minutes
        Stir in milk and bring to a boil; remove from heat. Add powdered sugar and vanilla, stirring with a wooden spoon until smooth. Use immediately. 

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