This moist chocolate sheet cake becomes irresistible when topped with rich dulce de leche pecan frosting. A touch of Nutella in the frosting compliments both the chocolate in the cake and the caramel flavor of the dulce de leche.
Store-bought dulce de leche works well for this recipe, and the cake can also be baked in two 8 or 9-inch layer pans. Make the frosting slightly stiffer (more powdered sugar, less milk) if using it to frost a layer cake.
- For the Cake:
- 1 chocolate or devil's food cake mix
- 4 tablespoons cocoa powder
- 4 tablespoons dulce de leche
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 tablespoon instant coffee
- 1 teaspoon cinnamon
- 3 eggs
- 1 1/2 teaspoons vanilla
- 1 cup dulce de leche
- 1/3 cup Nutella
- 12 tablespoons butter (softened)
- 3 cups confectioners sugar (sifted)
- 1 tablespoon vanilla
- pinch of salt
- 2-4 tablespoons milk
- 1 cup chopped pecans
Preheat oven to 350 degrees. Lightly grease and flour a 9x13 cake pan, or 2 8-inch round cake pans. Line the bottom of the pans with parchment paper (optional) for easier removal.
Place the cake mix in a large mixing bowl. Add the cocoa powder, cinnamon, and instant coffee, and whisk to mix well.
Add the dulce de leche, buttermilk, eggs, oil, and vanilla, and stir until very well-blended.
Pour cake into the prepared 9x13 cake pan.
Bake cake for about 30 minutes, or until it springs back lightly when touched. Place cake on a rack until completely cooled.
Place the butter, Nutella, and dulce de leche in the bowl of a standing mixer fitted with the paddle attachment. Beat mixture until light and fluffy. Add the confectioner's sugar, salt, 2 tablespoons milk, and vanilla, and beat to mix well. Add more milk if icing seems too stiff, or add extra confectioners sugar if it seems too soft. The frosting will stiffen slightly in the refrigerator, as the butter chills.
Once the cake is completely cool, spread the frosting over the cake.