Chocolate-Caramel Sheet Cake
You can never have too many dessert recipes, so give Chocolate-Caramel Sheet Cake a try. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 15. One portion of this dish contains approximately 4g of protein, 21g of fat, and a total of 358 calories. A mixture of baking soda, water, eggs, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 15 minutes. It is a good option if you're following a vegetarian diet.
Instructions
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 with an electric mixer 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 batter into a greased and floured 15- x 10-inch jelly-roll pan.
Bake at 350 for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool cake completely in pan on a wire rack.
Pour warm Quick Caramel Frosting over cake, spreading evenly to edges of pan.
Sprinkle evenly with pecans.