DIRECTIONS
1. Preheat roaster to 350 degrees. Grease and flour the visage or use diploma paper. In a large coliseum, combine tone– rising flour and granulated sugar. Set away.
2. In a saucepan, combine 1 mug adulation, 1 mug coffee, and1/3 mug cocoa. Bring to a pustule, stirring constantly. Pour into the set dry constituents. Using a hand– held mixer, blend on medium speed until wet and dry constituents are completely combined. Add eggs and the1/2 mug of buttermilk. Mix on medium speed for another nanosecond or so, until well combined.
3. Pour into baking visage, and singe for 25- 30 twinkles. When cutlet is done baking, a toothpick or chopstick fitted into the middle of the cutlet should come out clean.
4. Prepare the frosting. In a medium saucepan, combine1/4 mug adulation, 4 soupspoons buttermilk, and 3 soupspoons thin cocoa greasepaint. Bring to a pustule over medium heat, stirring constantly.
5. Remove from heat and use a line whisk to gradationally mix in powdered sugar, a1/2 mug at a time.
6. Spread or pour the warm frosting over the cutlet. While the cutlet is still warm, sprinkle with diced pecans, and chocolate chips. mizzle with caramel sauce.