Ingredients
For the cake:
2 cups granulated sugar
1 cup unsalted butter
1 cup water
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
For the caramel layer:
1 cup caramel sauce (store-bought or homemade)
1 cup chopped pecans
For the chocolate glaze:
1/4 cup milk
1/4 cup unsweetened cocoa powder
1/2 cup unsalted butter
2 cups powdered sugar
1 teaspoon vanilla extract
Instructions
Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 13×9-inch sheet pan.
Make the Cake Batter: In a large bowl, whisk together the flour, sugar, baking soda, and salt. Set aside.
In a medium saucepan, melt the butter over medium heat. Add the water and cocoa powder, whisking until smooth. Bring to a gentle boil, then remove from heat. Let cool slightly.
Combine Ingredients: Pour the chocolate mixture into the dry ingredients and mix until combined. Stir in the buttermilk, eggs, and vanilla extract until smooth.
Bake: Pour the batter into the prepared sheet pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 10-15 minutes.
Caramel Layer: While the cake is still warm, drizzle the caramel sauce evenly over the top. Sprinkle the chopped pecans over the caramel layer, pressing them in slightly so they adhere to the cake.
Prepare the Chocolate Glaze: In a medium saucepan, melt the butter over medium heat. Add the milk and cocoa powder, whisking until smooth. Remove from heat and stir in the powdered sugar and vanilla until the glaze is thick and glossy.
Add the Glaze: Pour the warm chocolate glaze over the caramel and pecan-topped cake, spreading evenly to cover the entire surface.
Enjoy.