Description
A super moist chocolate sheet cake covered in a rich chocolate pecan icing that’s out-of-this-world delicious!
Ingredients
Cake:
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter
- 1 cup water
- 4 tablespoons unsweetened cocoa
- 2 eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla
Icing:
- 4 tablespoons unsweetened cocoa
- 1/2 cup (1 stick) unsalted butter
- 6 tablespoons buttermilk
- 1 pound (3 and 3/4 cups) powdered sugar
- 1 teaspoon vanilla
- 1 cup pecans, chopped
Instructions
- Preheat oven to 400°F. Grease and flour a large jelly-roll pan (12″ x 17″ x 1″); set aside.
Cake:
- Whisk together flour, sugar and baking soda in a large bowl.
- In a small saucepan over medium heat, melt 1 cup butter with water and 4 tablespoons of cocoa.
- As soon as the mixture starts to boil, remove from heat and pour over the dry ingredients. Whisk until well combined.
- Whisk in eggs, 1/2 cup buttermilk and 1 teaspoon vanilla.
- Pour batter into prepared jelly-roll pan and bake for 20 minutes rotating pan halfway through cooking time.
Icing:
- In a medium saucepan over medium heat, bring 1/2 cup butter, 4 tablespoons cocoa and 6 tablespoons buttermilk to a boil.
- Remove from heat and whisk in powdered sugar, 1 teaspoon vanilla and chopped pecans.
- Pour over hot cake and spread to cover evenly.
- Let icing set for at least 30 minutes before cutting into slices. Enjoy!