• INGREDIENTS:
For the Cake:
2 cups all-purpose flour
2 cups granulated sugar
1/4 tsp salt
1/4 tsp baking soda
1 cup unsalted butter
1/4 cup cocoa powder
1 cup water
1/2 cup sour cream
2 large eggs
1 tsp vanilla extract
For the Frosting:
1/2 cup unsalted butter
1/4 cup cocoa powder
1/4 cup milk
3 1/2 cups powdered sugar
1 tsp vanilla extract
Pecan halves (for topping)
• INSTRUCTIONS:
1. Preheat the oven to 350°F (175°C). Grease a large sheet pan (about 18×13 inches).
2. Make the Cake Batter:
In a large mixing bowl, whisk together the flour, sugar, salt, and baking soda.
In a saucepan, combine the butter, cocoa powder, and water. Bring to a boil, then remove from heat and pour over the dry ingredients. Mix well.
In a separate bowl, whisk together the sour cream, eggs, and vanilla. Add to the batter and stir until fully combined.
3. Bake the Cake:
Pour the batter into the prepared sheet pan. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
4. Prepare the Frosting:
In a saucepan, melt the butter with the cocoa powder and milk over medium heat. Bring to a gentle boil, then remove from heat.
Gradually whisk in the powdered sugar until smooth. Stir in the vanilla extract.
5. Frost and Add Pecans:
Pour the warm frosting over the hot cake. Quickly spread it evenly and place pecan halves across the surface.
6. Cool and Serve:
Let the cake cool to room temperature. Slice and serve.
