This is one of those recipes that you will make over and over. It gives you the chocolate that you are wanting, plus the sweet flavor and texture of caramel, all wrapped up in one cake. Amazing. It uses the Quick Caramel Frosting that I posted yesterday.
1 cup butter
1 cup water
1/4 cup cocoa
1/2 cup buttermilk
2 large eggs
1 teas baking soda
1 teas vanilla extract
2 cups sugar
2 cups flour
1/2 teas salt
Quick Caramel Frosting
1 1/2 cups 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 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 15×10 in jelly-roll pan.
Bake at 350 for 20-25 min or until a wooden pick inserted in center comes out clean. Cool cake completely in pan on wire rack.
Pour warm Quick Caramel Frosting over cake, spreading evenly to edges of pan. Sprinkle evenly with pecans.
Chocolate Castles 