Chocolate Caramel Pecan Cake

Cook time: 25 Min  Prep time: 15 Min  Serves: 12

Ingredients:

1 stick butter – melted
1 c buttermilk
2 c brown sugar
1 Tbsp vanilla extract
1 tsp baking soda
2 eggs
2 c flour
3 Tbsp cocoa powder
TOPPING
1/4 c plus two tablespoons – evaporated milk
1 c brown sugar, lightly packed
1 stick butter
1 1/2 c chopped pecans

Directions:

1. Preheat oven to 350 degree F. Spray a 9×13 baking pan or dish with bakers secret or grease and flour. Set aside. In a medium bowl, whisk together, milk, butter, eggs, vanilla and sugar. Mix together flour, cocoa, soda and mix with wet ingredients. Do not over mix, just until all ingredients are wet, may be some smal lumps. Spread evenly into prepared pan. Bake for 25 minutes or until pick inserted is clean.
2. While cake is baking, place butter, milk and sugar into med saucepan over med heat. Stir until butter and sugar is melted. Set aside to cool somewhat.
3. Remove cake and place on cooling rack. Pour topping over cake and spread evenly. Sprinkle evenly with pecans. Place cake under broiler, just until topping begins to bubble. Eat warm or once cooled, we prefer it warm with all that ooey gooey goodness!

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