INGREDIENTS NEEDED:
FOR THE CAKE:
2 Cups.Of all-purpose flour.
2 Cups.Of granulated sugar.
1/2 Cup.Of unsweetened cocoa powder.
1 Tsp.Of baking soda.
1/4 Tsp.Of salt.
1 Cup.Of unsalted butter, melted.
1 Cup.Of water.
1/2 Cup.Of buttermilk.
2 large eggs.
1 Tsp.Of vanilla extract.
FOR THE TOPPING:
1/2 Cup.Of unsalted butter.
1/2 Cup.Of heavy cream.
1 Cup.Of packed light brown sugar.
1 Tsp.Of vanilla extract.
2 Cups.Of chopped pecans.
PREPARATION:
1st Step
Make sure your oven has been turned on at 350F (175C) and that your 9×13-inch baking dish is greased.
2nd Step
Combine the dry ingredients (flour, sugar, cocoa powder, baking soda, and salt) in a large bowl using a whisk.
3rd Step
Melt the butter, then combine it with the water, buttermilk, eggs, and vanilla essence in a separate dish. Stir or whisk until all ingredients are combined.
4th Step
Stir constantly, and gradually add the liquids to the dry ingredients. Stir the batter until there are no more lumps.
5th Step
Pour the batter into the prepared baking pan, spreading it evenly. To bake, put the pan in the preheated oven and wait until a toothpick inserted in the middle comes out clean, approximately 25 minutes.
6th Step
Make the caramel pecan topping while the cake bakes. Butter should be melted in a medium skillet over low to medium heat. The heavy cream and brown sugar should be added to a saucepan and brought to a low boil while continually being stirred.
7th Step
Turn the heat down low and simmer the caramel sauce, stirring regularly, for two to three minutes. Stir in the vanilla extract and chopped pecans after taking the skillet from the heat.
8th Step
Immediately after taking the cake out of the oven, cover it with the caramel pecan topping. Spread it out with a spatula so that it touches every crevice.
9th Step
Before serving, let the cake cool fully in the pan. As the cake cools, the caramel coating will harden. If you want to indulge even more, you may serve the cake with whipped cream or vanilla ice cream after cutting it into squares.
