_ Ingredients
Cake Ingredients
1 tsp baking soda
2 cups sugar
2 cups all-purpose flour
1 tsp kosher salt
1 cup water
1 cup sour cream
1/3 cup cocoa powder
1 cup butter (2 sticks)
1 tsp vanilla
2 eggs
Frosting Ingredients
1/3 cup milk
1/2 cup butter, melted (1 stick)
1/4 cup cocoa powder
1 lb powdered sugar
1 cup chopped pecans, toasted (optional)
1 tbsp vanilla
_ Instructions
Heat the oven to 350°F and spray a 13-inch x 18-inch x 1-inch jelly roll
pan with non-stick cooking spray.
In a large bowl combine the flour, sugar, baking soda, and salt. Whisk
the mixture until well combined and set aside.
In a medium sauce pan over medium heat add 1 cup of butter, water, and 1/3 cup
cocoa powder.
Bring the mixture to a boil, stirring often, then remove from the heat and add to
the flour mixture. Mix to combine then add the sour cream, eggs, and vanilla
and mix thoroughly.
Spread the mixture into the prepared pan and bake for 20-22 minutes, or until the
cake springs back when gently pressed in the center and the edges of the cake
are coming away from the sides of the pan.
While the cake is baking prepare the frosting. In a medium bowl combine ½ cup
melted butter, milk, and ¼ cup cocoa powder and mix until smooth. Add the
powdered sugar to a large bowl and add the butter mixture and vanilla.
Whisk until no lumps remain. Cover with plastic wrap or a damp tea towel until
the cake has finished baking.
Pour the frosting on the cake as soon as it comes out of the oven. Spread the
frosting to the edges of the cake.
Then immediately sprinkle the toasted pecans over frosting.
Let the cake cool completely to room temperature before serving.
0 Comments