Ingredients
– 1 cup unsalted butter, softened
– 2 cups granulated sugar
– 4 large eggs
– 1 teaspoon vanilla extract
– 2 cups all-purpose flour
– 3/4 cup unsweetened cocoa powder
– 1 1/2 teaspoons baking powder
– 1 1/2 teaspoons baking soda
– 1 teaspoon salt
– 1 cup buttermilk
– 1 cup boiling water
– 1 cup caramel sauce
– 1 cup chopped pecans
Equipment Needed
– 2 mixing bowls
– Electric mixer or whisk
– Rubber spatula
– Measuring cups and spoons
– 9-inch round cake pans (2)
– Parchment paper
– Cooling rack
– Saucepan (for warming caramel sauce)
Step-by-Step Instructions
To start, I preheat my oven to 350°F (175°C) and grease my cake pans. I love the smell of butter; it always reminds me of warmth and home. In my mixing bowl, I cream together the softened butter and sugar until it’s light and fluffy. This step is crucial because it incorporates air into the cake batter, giving it that delightful fluffiness. Next, I add the eggs, one at a time, ensuring they blend in seamlessly before introducing the vanilla extract. (See the next page below to continue steps…)