This is a chocolate cake that’s super succulent, and it’s different because it’s very moist. It is a layer of cake that’s moist, and then, over the top of this is some wonderful icing. You can even add your own toppings to this, but the combination of different parts to this allows for the cake to properly burst with flavor, and make it taste utterly amazing.
This is a unique recipe that you will love,, and the best part, is that you can bake this in a variety of different ways, such as baking dishes, jelly roll pans, even pie tins if you’re really adventurous!
1 cup butter
1 cup water
¼ cup cocoa
2 cups sugar
2 cups flour
⅛ teaspoon salt
1 teaspoon baking soda
½ cup sour cream
1 teaspoon vanilla
Icing (recipe below)
½ cup butter
¼ cup cocoa
¼ cup plus 2 tablespoons milk
1 box (1 pound) confectioners’ sugar (sift it first to remove lumps – otherwise icing remains lumpy)
½ teaspoon vanilla
Chopped Pecans (optional)
For the cake portion, first you want to get a saucepan, take the butter, the water, and the cocoa, and put this in there properly mixing this and heating it up so that the butter fully melts. Don’t let this burn through cooking too long.
In another bowl, combine the flour, sugar, eggs, slat, and the baking soda together. This is your dry ingredients bowl.
Carefully add this to the buttery mixture in the saucepan. Be mindful because this is hot.
Put the vanilla into the same pan along with the sour cream, mixing all of this together until everything’s fully mixed and incorporated together.
Get the jelly roll pan or your baking pan and then pour this into the pan until it’s even. If you’re worried about it being even, use a cake leveler to make sure it’s all properly evened out.
Bake this for 30 minutes at 350.
For the icing part:
Get another saucepan and combine the cocoa, milk, and the butter together, cooking this over a medium heat level, letting it properly boil.
Once it boils, take it off the heat right away, and then add the sugar and vanilla to this.
Get a mixer and have this sit and mix well so that there aren’t any lumps to this.
Put this over your sheet cake right after it gets out of the oven. It should still be hot when you see this.
From here, you’ve got two options. You can put the oceans into the icing and properly incorporate this beforehand, or you can put them over the top once the icing is on, ultimately your choice.
Is it better to put the pecans in before or after mixing this?
It depends really. Some people don’t like pecans, so it’s not something they will enjoy. If you don’t like pecans, put this on it after the icing is put down. That way the ones who hate the pecans can get other slices.
If everyone who is having this is fine with pecans and does not have a pecan allergy, then by all means, combine this in the icing and then put it in the mixture. Either way is your choice, but some people are allergic, and some people might not like it, so ultimately, it is fully up to you on how you want to do this.