Chocolate Sheet Cake with Salted Caramel Buttercream Frosting
Who says “basic” has to be a bad thing? Start with a simple chocolate sheet cake, then top it with an easy salted caramel frosting you whip up yourself. They’re so good together, you don’t need anything else (except maybe a second slice).MORE+LESS-
box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
cups powdered sugar
cup salted caramel sauce
Heat oven to 350°F. Grease bottom and sides of 15x10x1-inch pan with shortening; lightly flour. Or spray with cooking spray. In large bowl, make cake batter as directed on box. Pour into pan.
Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
In medium bowl, beat Frosting ingredients with electric mixer on medium speed until smooth and creamy. Spread on top of cake. To serve, cut into 6 rows by 4 rows. Store loosely covered at room temperature.
- For even more indulgence, when serving, drizzle each piece with additional salted caramel sauce.
- To soften butter, cut in small pieces, and leave at room temperature. A faster method is to microwave butter in 5-second intervals, turning frequently so butter is softened but not melted.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.