Description
A rich chocolate sheet cake baked with caramel bits and topped with warm cocoa frosting, chocolate chips, pecans, and caramel sauce. Made for feeding a crowd and served in easy-to-cut bars.
Ingredients
Scale
- 2 cups sugar
- 2 cups flour
- 1 cup butter
- 1/2 cup shortening
- 1 cup water
- 1/4 cup cocoa powder
- 2 eggs
- 1/2 cup buttermilk
- 1 teaspoon baking soda
- 2 teaspoons vanilla
- 11 oz caramel bits
- 1/2 cup butter (for frosting)
- 3 tablespoons cocoa powder (for frosting)
- 1/3 cup milk
- 3 cups powdered sugar
- 1 cup chocolate chips
- 1/2 cup chopped pecans
- 1/2 cup caramel sauce
Instructions
- Preheat oven to 400°F and grease a 17.5 x 11 inch sheet pan.
- Combine flour and sugar in a large bowl.
- Boil butter, shortening, water, and cocoa in a saucepan.
- Pour hot mixture over dry ingredients and mix.
- Add buttermilk, eggs, baking soda, and vanilla, then mix until smooth.
- Stir in 1 1/2 cups caramel bits.
- Pour batter into prepared pan and spread evenly.
- Bake for 15 to 18 minutes until center is set.
- Boil butter, cocoa, and milk for frosting.
- Whisk in powdered sugar and vanilla until smooth.
- Pour warm frosting over hot cake.
- Top with remaining caramel bits, chocolate chips, pecans, and drizzle caramel sauce.
- Cool completely and cut into bars.
Notes
- Do not overbake or the cake will dry out.
- Pour frosting immediately after baking for best texture.
- Prepare toppings in advance as assembly happens quickly.
- Store covered at room temperature for 1 day or refrigerate for longer storage.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 28
- Sodium: 180
- Fat: 16
- Saturated Fat: 9
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 2
- Protein: 3
- Cholesterol: 45
