Ingredients
Scale
- 1 cup unsalted butter
- 1 cup water
- 5 tablespoons unsweetened cocoa powder
- 1/2 cup sour cream
- 2 large eggs
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons whole milk
- 5 tablespoons unsweetened cocoa powder
- 1/2 cup unsalted butter
- 4 cups confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1 cup pecans (chopped)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10×15 inch baking sheet.
- Melt butter in a saucepan over low heat; add water and cocoa powder. Bring to a boil then set aside to cool.
- Whisk together sour cream and eggs in a bowl and set aside.
- Mix flour, sugar, baking soda, and salt in a stand mixer bowl briefly.
- Combine wet and dry ingredients along with cooled chocolate mixture until fully mixed.
- Pour batter into the prepared pan; bake for 22-25 minutes until a toothpick comes out clean.
- While baking, prepare frosting by boiling milk, cocoa powder, and butter; mix in confectioners’ sugar and vanilla before folding in pecans.
- Frost the warm cake generously once baked.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 32g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg