Chocolate-Caramel Sheet Cake

Cook first three ingredients in a small saucepan over low heat, stirring constantly, until butter melts and mixture is smooth; remove from heat.

Beat buttermilk and next three ingredients at medium speed with electric mixer until smooth; add cocoa mixture, beating until blended.

Combine sugar, flour, and salt; gradually add to buttermilk mixture, beating until blended. (Batter will be thin). Pour batter into greased and floured 15x10-inch jelly-roll pan.

Bake at 350 for 20 to 25 minutes or until wooden pick inserted in center comes out clean. cool cake completely in pan on wire rack.

Quick Caramel Frosting

2(14-ounce)cans of sweetened condensed milk

1/2 cup firmly packed brown sugar

1/2 cup butter

1 tsp vanilla

Place all ingredients in a heavy 3-quart saucepan; bring to a boil, stirring constantly, over medium-low heat. Cook, stirring constantly, 3 to 5 minutes or until mixture reaches a pudding-like thickness. Remove from heat. Quick caramel -pecan frosting:prepare as directed;remove from heat ,and stir in 1 1/2 cups of pecans.

You can also add coconut and pecans if desired (1 1/2 cups of each).