Chocolate Sheet Cake with Pecans

Instructions:

For the Cake:

  1. Preheat Oven & Prepare Pan:
    • Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
  2. Mix Dry Ingredients:
    • In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
  3. Combine Wet Ingredients:
    • In a medium saucepan, melt the butter over medium heat. Once melted, stir in the water and bring the mixture to a boil.
    • Pour the hot mixture over the dry ingredients and stir until well combined.
  4. Add Sour Cream, Eggs & Vanilla:
    • Add the sour cream, eggs, and vanilla extract to the bowl and mix until everything is fully incorporated and smooth.
  5. Bake:
    • Pour the batter into the prepared baking pan and spread it out evenly.
    • Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
    • Allow the cake to cool in the pan on a wire rack while you prepare the frosting.

For the Frosting:

  1. Prepare Frosting Base:
    • In a medium saucepan, combine the butter, milk, and cocoa powder. Cook over medium heat, stirring constantly, until the butter is fully melted and the mixture is smooth.
  2. Add Vanilla and Powdered Sugar:
    • Remove the saucepan from the heat and stir in the vanilla extract.
    • Gradually add the powdered sugar, mixing until the frosting is smooth and thick.
  3. Add Pecans:
    • Stir in the chopped pecans into the frosting.

Assemble the Cake:

  1. Frost the Cake:
    • While the cake is still warm, pour the frosting over the cake and spread it evenly to cover the top.
  2. Garnish & Cool:
    • Garnish the frosted cake with additional chopped pecans for added crunch and visual appeal.
    • Let the cake cool completely before slicing and serving.

Tips:

  • Pecans: If you prefer, you can toast the pecans in a dry skillet over medium heat for 5-7 minutes to enhance their flavor before adding them to the frosting.
  • Storage: Store leftover cake in an airtight container at room temperature for up to 3-4 days. You can also refrigerate it for longer shelf life.

Final Thoughts:

This Chocolate Sheet Cake with Pecans is a crowd-pleasing dessert that’s perfect for family gatherings, potlucks, or just as a treat to enjoy with a cup of coffee or tea. The combination of the rich chocolate cake, creamy frosting, and crunchy pecans creates the perfect balance of flavors and textures.

Enjoy every bite! 😊 Let me know if you have any questions about the recipe!