Sunday Sweet Eats - Chocolate-Caramel Sheet Cake

I've been absent for a few weeks, very much enjoying the warm weather and lots of pool time!  You can't blame a girl for soaking up the sun, right?!  Well I did spend a good part of my Saturday in the kitchen cooking up a storm.  Thought I would share a great recipe that is absolutely delicious and a southern specialty - Chocolate Caramel Sheet Cake.

This cake melts in your mouth and can satisfy the biggest sweet tooth there is!  It makes quite a bit so it is perfect for a get together.....or not, if you love to eat cake! ;)  With all the butter that is in this cake I will definitely be hitting the gym this week....So what I'm basically saying is making this cake will motivate you to workout.  That's a win, right?  It is in my book!

AH-MAZE-ING!

Chocolate-Caramel Sheet Cake

 Prep:  15 min  Cook:  25 min

1 cup butter

1 cup water

1/4 cup unsweetened coca

1/2 cup buttermilk

2 large eggs

1 tsp. baking soading

1 tsp. vanilla extract

2 cups sugar

2 cups all-purpose flour

1/2 tsp. salt

Quick Caramel Frosting

1 1/2 cups coarsely chopped pecans, toasted

Cook first 2 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 coca 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 center is baked through.  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.  Makes 15 servings.

Quick Caramel Frosting

Prep: 5 min  Cook: 10 min

2 - 14 oz cans sweetened condensed milk

1/2 cup firmly packed light brown sugar

1/2 cup butter

1 tsp vanilla extract

Place all ingredients in a heavy 3-qt saucepan. Bring to a boil, stirring constantly, over medium-low or low heat.  Cook, stirring constantly, 3 to 5 minutes or until mixture reaches a pudding-like thickness. Remove from heat. Makes 2 1/2 cups.

* Recipe/Photo compliments of Southern Living

Hope you enjoy the Sunday Sweet Eats!

As always, I welcome you to share your thoughts/comments.