Texas Sheet Cake with Chocolate Pecan Icing
A Ginormous chocolate sheet cake with chocolate pecan icing, great for large gatherings!
Servings: 20
Ingredients
- CAKE:
- 1 c. butter room temperature
- 1 c. water
- 4 T. unsweetened cocoa powder
- 2 c. all-purpose flour
- 2 c. granulated sugar
- 1/2 tsp. salt
- 1 tsp. baking soda
- 2 eggs
- 1/2 c. sour cream
- CHOCOLATE PECAN ICING :
- 1/2 c. butter room temperature
- 6 T. milk
- 4 T. unsweetened cocoa powder
- 1 lb. confectioner's sugar
- 1 tsp. vanilla extract
- 1 c. chopped pecans or walnuts optional
Instructions
- CAKE: Preheat oven to 350 degrees. Grease and lightly flour a 10×15×1-inch jelly roll pan or baking sheet with deep sides. In a medium saucepan, bring butter, water and cocoa to a boil, stirring constantly. Remove from heat and set aside. In a large mixing bowl, combine flour, sugar, salt and baking soda. Add wet ingredients to dry ingredients. Using an electric mixer, beat to combine. Add in eggs, one at a time and sour cream, mix well. Pour into prepared pan and bake for 20-25 minutes.
- ICING: Before cake is finished baking, in a small saucepan, bring butter, milk, and cocoa to a boil, stirring constantly. Remove from heat and add confectioners' sugar, vanilla and nuts, stir to combine. Frost cake immediately, don't wait for it to cool. Cool completely before serving.
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