I strongly believe that there are two kinds of people in this world: those that live for chocolate and those that don’t really care about it. I consider myself to be in the latter group. I mean, occasionally a candy bar will call my name in the grocery store checkout line but that’s just about it. All of that changed recently when my friend Pam tweeted that she was making a chocolate sheet cake with chocolate pecan frosting. It was all I could think about. I demanded that she post the recipe ASAP and then I made it shortly after that.
There’s something so special about chocolate sheet cakes like this. They’re so simple – no softening butter, no layers, just cake. And frosting. Oh the frosting. It’s the best part of any sheet cake. You know, the kind of frosting that develops that sugary crust before you’re even done spreading it on the cake. The best ever, in other words.
The cake is awesome! Even my husband, who isn’t a chocolate fan (are we freaks or what?!), loved it. He said it was one of the best chocolate cakes he’s ever had.
- Preheat the oven to 375F.
- Grease and flour a 9- by 13-inch baking pan.
- In a small saucepan, measure 1 cup water. Add the butter, oil and cocoa and bring the mixture to a boil. Remove from the heat.
- Stir together the flour, sugar, salt and baking soda in a large bowl. Beat in the eggs, sour cream and cocoa mixture. Add the vanilla. Mix until very smooth, about 2 minutes.
- Pour the batter into the prepared pan. Bake for 25 to 30 minutes, until the center appears firm and the cake has begun to pull away from the sides of the pan. Let cool 12 to 15 in the pan before frosting.
- To make the icing, boil the butter, cocoa and milk in a medium saucepan. Remove from the heat. Stir in the sugar and beat with an electric mixer for 2 minutes. Stir in the vanilla and pecans.
- Pour warm icing over warm cake. Spread evenly. Let cool about 2 hours before cutting.