Chocolate caramel sheet cake

1. Quick Caramel Frosting 1 ½ cups coarsely chopped pecans, toasted Cook fist 3 ingredients in a small saucepan over low heat, stirring constantly, until butter melts and mixture is smooth; remove from heat. Beat buttermilk and next 3 ingredients at med. Speed with an electric mixer until smooth; add cocoa mixture, beating until blended. Combine sugar, flour, and salt; gradually add to buttermilk mixture, beating just until blended. (Batter will be thin.) Pour batter into a greased and floured 15x10 inch jelly roll pan. Bake at 350 for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool cake completely in pan on a wire rack. Pour warm Quick Caramel Frosting over cake, spreading evenly to edges of pan. Sprinkle evenly with pecans. **Quick Caramel Frosting 2 (14 oz.) cans sweetened condensed milk ½ cup firmly packed light brown sugar ½ cup butter 1 tsp. vanilla Place all ingredients in a heavy 3 quart saucepan; bring to a boil, stirring constantly, over med. Low heat. Cook, stirring constantly, 3 to 5 minutes or until mixture reaches a pudding like thickness. Remove from heat. Quick Caramel Pecan Frosting: Prepare Quick Caramel Frosting as directed; remove from heat, and stir in 1 ½ cups chopped toasted pecans. Quick Caramel Coconut Frosting: Prepare Quick Caramel Frosting as directed; stir in 1 ½ cups sweetened flaked coconut and 1 ½ cups chopped toasted pecans.