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Recipes

Chocolate-Pecan Sheet Cake

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Recipe information

  • Yield

    16 Servings

Ingredients

1

1/2 cups sugar, divided

6

tablespoons plus 1/2 cup (1 3/4 sticks) unsalted butter, room temperature

1

/3 cup whole milk

1

1/2 cups semisweet chocolate chips (about 9 ounces)

4

large eggs

1

1/2 cups chocolate-flavored syrup

2

teaspoons vanilla extract

1

cup all purpose flour

1

/4 cup unsweetened cocoa powder

1

/2 teaspoon baking powder

1

/4 teaspoon salt

1

cup pecan pieces, toasted

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Preparation

  1. Step 1

    Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Bring 1/2 cup sugar, 6 tablespoons butter, and milk to boil in saucepan, whisking until sugar dissolves. Remove from heat. Add chips; whisk until frosting is smooth.

    Step 2

    Beat remaining 1 cup sugar and 1/2 cup butter in large bowl to blend. Beat in eggs 1 at a time, then chocolate syrup and vanilla. Sift flour, cocoa, baking powder, and salt over; beat to blend. Mix in pecans. Spread batter in prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 45 minutes. Cool cake in pan. Spread frosting over cake. DO AHEAD Cake can be made 1 day ahead. Cover and store at room temperature.

    Editor’s note: Can’t get enough chocolate-pecan? Try Supperland’s Chocolate-Pecan Pie or Ina Garten’s Chocolate-Pecan Scones.

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