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Delicious Southern Chocolate Pecan Sheet Cake with chocolate icing and toasted pecans.

Southern Chocolate Pecan Sheet Cake

A cozy, crowd-pleasing dessert that features a moist chocolate cake topped with warm chocolate pecan icing, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings: 20 servings
Course: Dessert, Treat
Cuisine: American, Southern
Calories: 375
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter can use part butter and part oil for moisture
  • 1 cup water to bloom cocoa
  • 2 large eggs one at a time
  • 1 cup sour cream or plain yogurt
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans plus extra for sprinkling
Icing Ingredients
  • 1/2 cup butter
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup milk
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x13 pan and line it with parchment if desired.
  2. In a large bowl, whisk together flour, sugar, cocoa, baking soda, and salt.
  3. In a saucepan, melt butter with water and bring to a light simmer. Remove from heat and mix with dry ingredients.
  4. Add eggs one at a time, then stir in sour cream and vanilla. Fold in chopped pecans.
  5. Pour batter into the greased pan and bake for 22 to 28 minutes, checking at 20 minutes for doneness.
Icing Preparation
  1. Start preparing the icing when the cake has about 5 minutes left in the oven.
  2. Melt butter in a saucepan, stir in cocoa and milk, and warm until smooth.
  3. Remove from heat and whisk in powdered sugar and vanilla. Stir in chopped pecans.
Final Assembly
  1. As soon as the cake comes out, pour the warm icing over it, nudging it to the corners if needed.

Notes

For serving, cut small squares for a crowd or generous slabs for family. Keeps well at room temperature for up to 2 days, then refrigerate for up to 5 days.