2 C. granulated sugar
2 C. self-rising flour
1 C. butter
1 C. strong black coffee
1/3 C. unsweetened cocoa powder
1/2 C. buttermilk
1/4 C. butter
4 TBSPS. buttermilk
3 TBSPS. unsweetened cocoa
2-1/2 C. powdered sugar
1/2 C. chopped pecans
1 C. semi-sweet chocolate chips
1 C. caramel sauce, to drizzle
HOW TO MAKE:
1-Preheat oven to 350ºF. Grease and flour the pan or use parchment paper. In a large bowl, combine self-rising flour and granulated sugar. Set aside.
2-In a saucepan, combine 1 C. butter, 1 C. coffee, and 1/3 C. cocoa. Bring to a boil, stirring constantly. Pour into the prepared dry ingredients. Using a hand-held mixer, mix on medium speed until wet and dry ingredients are thoroughly combined. Add eggs and the 1/2 C. of buttermilk. Mix on medium speed for another minute or so, until well combined.
3-Pour into baking pan, and bake for 25TO30 mins. When cake is done baking, a toothpick or fork inserted into the middle of the cake should come out clean.
4-Prepare the frosting. In a medium saucepan, combine 1/4 C. butter, 4 TBSPS. buttermilk, and 3 TBSPS. unsweetened cocoa powder. Bring to a boil over medium heat, stirring constantly.
5-Remove from heat and use a wire whisk to gradually mix in powdered sugar, a 1/2 C. at a time.
6-Spread or pour the warm frosting over the cake. While the cake is still warm, sprinkle with chopped pecans, and chocolate chips. Drizzle with caramel sauce.