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Chocolate Sheet Cake with Caramel Frosting Recipe

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This recipe for Chocolate Sheet Cake with Caramel Frosting, by , is from The Braun Family Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mom
Added: Monday, October 24, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 c. butter
1 c. water
1/4 c. cocoa
1/2 c. buttermilk
2 large eggs
1 tsp. baking soda
1 tsp. vanilla extract
2 c. sugar
2 c. all purpose flour
1/2 tsp. salt
Quick Caramel Frosting:
2 14 oz. cans Sweetened Condensed Milk
1/2 c. firmly packed light brown sugar
1/2 c, butter
1 tsp. vanilla extract


1 1/2 c. coarsly chopped pecans, toasted (optional)

Directions:
Directions:
Cake:
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 three ingredients at medium speed with 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 greased and floured 15 x 10 inch jelly roll pan. [Note: This is a sheet cake, it is important to use the right size pan]

Bake at 350 for 20-25 minutes or until a wooden pick comes out clean. Cool cake completely on wire rack.

Pour warm Caramel Frosting over cake, spreading evenly to edges of pan. Sprinkle with pecans.

Personal Notes:
Personal Notes:
This cake is easy to make (really) and it is fabulous. However, do not even attempt to calculate the calorie and/or fat content.

 

 

 

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