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2 cups self-rising flour
2 cups granulated sugar
1 cup butter
1 cup strong black coffee (water can be substituted)
⅓ cup unsweetened cocoa powder
½ cup buttermilk
¼ cup butter
3 tablespoons unsweetened cocoa
4 tablespoons buttermilk, an additional tablespoon or two may be needed
2 to 2½ cups powdered sugar
½ cup chopped pecans
1 cup semi-sweet chocolate chips
caramel sauce, to drizzle – about ½ cup
Preheat oven to 350.
Grease and flour a large 13×9-inch baking pan.
In a large bowl, combine self-rising flour and granulated sugar – set aside.
In a medium saucepan combine 1 cup butter, ⅓ cup cocoa, and 1 cup of coffee.Bring mixture to a boil, stirring constantly. Once this mixture has reached a boil, remove from heat.
Pour chocolate mixture into the flour/sugar combination.
Combine mixtures using a hand-held mixer on medium speed until thoroughly blended.
Add eggs and ½ cup of buttermilk. Beat for another minute or so, until well mixed. Pour batter into the prepared pan.
Bake for 25-30 minutes. A toothpick or fork inserted into the middle of the cake should come out cleanly.
In a medium saucepan combine ¼ cup butter, 3 tablespoons unsweetened cocoa powder, and 4 tablespoons buttermilk. Bring to a boil using medium heat, stirring constantly.
Remove from heat and use a wire whisk to blend in 2 cups powdered sugar. It’s best to add 1 cup first, whisk until smooth, then add ½ cup at a time until frosting is as thick or thin as you’d like. You can add more powdered sugar (1/4 cup at a time) or more buttermilk (1 tablespoon at a time), if needed, until it’s just how you want. Some folks like thick frosting, some like more of a glaze.
Spread (or pour) the warm frosting over cake.
Next sprinkle chocolate chips and pecan pieces. It’s best to do this while the frosting is still warm, so the chocolate chips will melt slightly.
Just before serving, drizzle caramel sauce over the top.