Ingredients
2 cups all-purpose flour1-3/4 cups sugar1/2 cup baking cocoa2 teaspoons baking soda1 teaspoon salt1 large egg2/3 cup canola oil1 cup buttermilk1 cup strong brewed coffeeFROSTING:5 tablespoons butter1 cup sugar1/3 cup whole milk1-1/2 cups semisweet chocolate chips, melted and cooled1/2 cup caramel ice cream topping1 cup chopped pecans, toasted
Preparation
In a large bowl, combine the first five ingredients. In another bowl, whisk egg, oil and buttermilk. Add to the dry ingredients and stir well. Slowly add the coffee until combined (batter will be thin).
Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
For frosting, melt butter in a small saucepan. Add the sugar and milk; bring to a boil. Reduce heat; cook and stir for 2-3 minutes. Remove from the heat. Add the melted chips and stir until blended. Pour over cake, spreading evenly. Drizzle with caramel topping and sprinkle with pecans.
