Ingredients
– 1 cup all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 4 large eggs
– 1/4 cup vegetable oil
– 1 tsp vanilla extract
– 1 cup caramel sauce
– 1 cup chopped pecans
– Powdered sugar for dusting
Equipment Needed
– Mixing bowls
– Electric mixer
– Baking sheet
– Parchment paper
– Heatproof bowl for melting caramel
– Cooling rack
– Spatula
Step-by-Step Instructions
Let’s get down to the fun part—baking! Start by preheating your oven to 350°F (175°C) and lining your baking sheet with parchment paper. In my experience, parchment paper is a game-changer; it’s the best way to ensure that our cake rolls out smoothly without sticking. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk these dry ingredients together until they are well blended. Now, in another bowl, use an electric mixer to beat the eggs, oil, and vanilla until they form a light and frothy mixture. Pour the wet ingredients into the dry ingredients, mixing gently until no floury spots remain. The batter will be thick and luscious! (See the next page below to continue steps…)