Ingredients
Method
Preparation
- Preheat the oven to 350 degrees F (175 degrees C) and lightly grease a 15 x 10 x 1 inch cookie sheet.
- In a medium bowl, whisk together flour, sugar, salt, and baking soda. Set aside.
- In a large saucepan over medium heat, melt together the unsalted butter, cocoa, and water until it just begins to boil. Remove from heat.
- Stir in sour cream, eggs, and vanilla extract until just combined.
- Add the wet ingredients to the dry ingredients and fold gently until combined.
- Pour the batter into the prepared pan and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Icing
- In a saucepan, bring the remaining butter, cocoa, and milk to a gentle boil. Remove from heat.
- Whisk in the powdered sugar, vanilla extract, and chopped pecans until smooth.
- Spread the icing over the warm cake.
Serving
- Slice the cake into squares and serve warm or at room temperature.
- Optionally, serve with vanilla ice cream or whipped cream.
Notes
For best results, use room temperature ingredients. You can swap out pecans for walnuts or even add chocolate chips. Can be stored in an airtight container for up to four days.
