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.