For the cake: Preheat the oven to 350 degrees F. Line a sheet pan with parchment and coat with baking spray.
In a mixing bowl, combine the flour, granulated sugar and salt.
Bring 1 cup of water to a boil. Melt the butter in a saucepan, then add the cocoa and stir together. Add the boiling water, stir, return the mixture to a boil and allow to boil for 30 seconds. Remove from the heat and pour the cocoa water over the flour mixture. Stir slightly to cool.
Combine the buttermilk, baking soda, vanilla and beaten eggs in a pitcher. Stir the buttermilk mixture into the cooled flour/chocolate mixture and make sure it is thoroughly combined so you have a smooth, brown batter.
Pour the batter into the prepared sheet pan and bake for 20 minutes.
For the buttercream: Meanwhile, make the frosting by adding the powdered sugar, butter and vanilla to the bowl of an electric mixer fitted with a blade attachment. Beat on a medium-low speed until fluffy, about 3 minutes. Remove and add to a large resealable bag. Flatten as much as possible and place on a sheet pan or tray.
Remove the cake from the oven and allow to cool completely. Cut the cake into 4 equal rectangles and remove from the pan. Wrap each in plastic wrap and add to the sheet pan or tray with the frosting. Complete the kit with a resealable plastic bag of sprinkles and freeze until ready to assemble. (Can be frozen for up to 1 month.)
To assemble: Remove the kit from the freezer and allow everything to thaw for 2 to
Assemble the cake adding frosting, caramel syrup and chocolate syrup between each layer. Finish by icing the sides and top, then decorating with sprinkles.
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