⚡ Quick Overview
A rich, ultra-moist chocolate sheet cake topped with gooey caramel, crunchy pecans, and melted chocolate frosting. It’s sweet, sticky, and seriously addictive — classic Texas-style dessert comfort.
🛒 Ingredients
For the cake:
2 cups all-purpose flour
2 cups sugar
½ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
1 cup butter
1 cup water
2 large eggs
½ cup buttermilk
1 tsp vanilla extract
For the topping:
½ cup butter
¼ cup milk
¼ cup cocoa powder
3 cups powdered sugar
1 tsp vanilla extract
½ cup caramel sauce
1 cup chopped pecans
👨🍳 Instructions
Preheat oven to 175°C and grease a sheet pan.
In a bowl, mix flour, sugar, cocoa, baking soda, and salt.
In a saucepan, melt butter with water, then pour into dry ingredients. Mix well.
Add eggs, buttermilk, and vanilla. Stir until smooth.
Pour batter into pan and bake 18–22 minutes.
While baking, make frosting: melt butter, milk, and cocoa together. Remove from heat, whisk in powdered sugar and vanilla.
Pour warm frosting over hot cake immediately.
Drizzle caramel sauce and sprinkle pecans on top.
Let set slightly before serving (or dig in warm 🔥).
🥗 Nutrition (Approx per slice)
Calories: 480 kcal
Protein: 5g
Carbs: 65g
Fat: 22g
💡 Pro Tips
Pour frosting while cake is HOT for that signature melt-in texture 🔥
Toast pecans for extra crunch and flavor
Add sea salt flakes for a sweet-salty twist
