Description
A rich, moist sheet cake topped with warm caramel, fudge, and chopped pecans – perfect for feeding a crowd.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter
- 1 cup water
- 1/2 cup buttermilk
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1 cup caramel sauce
- 1 cup chocolate fudge sauce
Instructions
- Preheat the oven to 350°F (175°C) and grease a large sheet pan.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- In a saucepan, combine butter and water and bring to a boil. Pour the hot mixture into the dry ingredients and mix well.
- Add buttermilk, eggs, and vanilla extract; mix until smooth.
- Stir in chopped pecans.
- Pour the batter into the prepared sheet pan and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely.
- Drizzle caramel and fudge sauce over the cooled cake and top with more pecans if desired.
- Slice and serve!
Notes
For best results, use room temperature eggs and let the cake cool fully before adding sauces.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 400
- Sugar: 32g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg