Chocolate-Caramel Sheet Cake

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

1
Cook first 3 ingredients in a small saucepan over low heat, stirring constantly, until butter melts and mixture is smooth; remove from heat.
Ingredients you will need
ButterButter
Equipment you will use
Sauce PanSauce Pan
2
Beat buttermilk and next 3 ingredients at medium speed with an electric mixer until smooth; add cocoa mixture, beating until blended.
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ButtermilkButtermilk
Cocoa PowderCocoa Powder
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Hand MixerHand Mixer
3
Combine sugar, flour, and salt; gradually add to buttermilk mixture, beating just until blended. (Batter will be thin.)
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ButtermilkButtermilk
All Purpose FlourAll Purpose Flour
SugarSugar
SaltSalt
4
Pour batter into a greased and floured 15- x 10-inch jelly-roll pan.
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JellyJelly
RollRoll
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Frying PanFrying Pan
5
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.
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Wire RackWire Rack
OvenOven
Frying PanFrying Pan
6
Pour warm Quick Caramel Frosting over cake, spreading evenly to edges of pan.
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FrostingFrosting
CaramelCaramel
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Frying PanFrying Pan
7
Sprinkle evenly with pecans.
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PecansPecans
DifficultyNormal
Ready In15 m.
Servings15
Health Score2
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