Description
A rich, moist chocolate cake topped with glossy fudge-like icing and chopped pecans, perfect for feeding a crowd with minimal effort.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 4 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 2 large eggs
- 1 cup unsalted butter
- 1 cup water
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F and grease a 13×18-inch sheet pan.
- In a saucepan over medium heat, melt butter, cocoa powder, and water until smooth. Remove from heat.
- In a large bowl, whisk together flour, sugar, baking soda, and salt. In another bowl, beat eggs, buttermilk, and vanilla.
- Stir the chocolate mixture into the dry ingredients, then add the wet mixture and mix until just combined.
- Pour batter into the prepared pan and smooth the top. Bake for 18–20 minutes, or until a toothpick comes out clean.
- While cake bakes, prepare the icing by melting butter and cocoa, then whisking in powdered sugar and vanilla until smooth.
- Pour the warm icing over the hot cake and immediately sprinkle chopped pecans over the top.
- Let the cake cool slightly before serving.
Notes
- Use room temperature eggs for smoother mixing.
- Toast the pecans before adding for extra flavor.
- The frosting sets best when poured over a warm cake.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 34g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
Keywords: Texas sheet cake, chocolate sheet cake, southern chocolate cake, fudgy chocolate cake, easy chocolate dessert