A Ginormous chocolate sheet cake with chocolate pecan icing, great for large gatherings!
Course: Dessert
Cuisine: American
Servings: 20
Ingredients
CAKE:
1c.butterroom temperature
1c.water
4T.unsweetened cocoa powder
2c.all-purpose flour
2c.granulated sugar
1/2tsp.salt
1tsp.baking soda
2eggs
1/2c.sour cream
CHOCOLATE PECAN ICING :
1/2c.butterroom temperature
6T.milk
4T.unsweetened cocoa powder
1lb.confectioner's sugar
1tsp.vanilla extract
1c.chopped pecans or walnutsoptional
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.