INGREDIENTS YOU’LL NEED:
FOR THE CAKE:
2 Cups.Of all-purpose flour.
2 Cups.Of granulated sugar.
1 Cup.Of unsalted butter.
1 Cup.Of water.
1/4 Cup.Of cocoa powder.
1/2 Cup.Of buttermilk.
2 large eggs.
1 Tsp.Of baking soda.
1 Tsp.Of vanilla extract.
1/2 Tsp.Of salt.
FOR THE TOPPING:
1/2 Cup.Of unsalted butter.
1/4 Cup.Of milk.
1/4 Cup.Of cocoa powder.
3 Cups.Of powdered sugar.
1 Tsp.Of vanilla extract.
1 Cup.Of chopped pecans.
1/2 Cup.Of caramel sauce (store-bought or homemade).
INSTRUCTIONS:
1st Step
Prepare the oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease a 9-by-13-inch baking pan.
2nd Step
In a large basin, combine the flour and sugar granules. In a saucepan, melt the butter over medium heat. Stir in the cocoa powder and water. Once the mélange has reached a simmer, remove it from the fire.
3rd Step
Pour the steaming cocoa mixture into the basin containing the powdered ingredients. Add buttermilk, eggs, baking soda, vanilla extract, and salt to the mixture after thoroughly mixing. Beat until creamy.
4th Step
Pour the slurry into the prepared baking dish and uniformly spread it out. Bake in the prepared oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
5th Step
Melt half a cup of butter in a saucepan over medium heat. Stir in the cocoa powder and milk. Bring to a simmer before removing from the fire.
Whisk the powdered sugar and vanilla extract into the butter until the icing is smooth. Stir in the pecan pieces.
6th Step
While the cake is still warm, use the base of a wooden spatula to create cavities in it. Pour the warm caramel sauce evenly over the cake, followed by the pecan-chocolate frosting.
7th Step
Allow the cake to chill entirely before placing it in the refrigerator for a few hours to allow the flavors to combine. Cut into squares, serve, and relish the delectableness!