Chocolate Cake With Chocolate-Pecan Frosting Recipe

Name: Chocolate Cake With Chocolate-Pecan Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour; 2 cups granulated sugar; 1 teaspoon baking soda; 1 pinch salt; 8 tablespoons unsalted butter, cut up; 8 tablespoons margarine, cut up; 1 cup water; 1/3 cup unsweetened cocoa powder (not Dutch process); 3/4 cup sour cream; 2 large eggs; 1 teaspoon vanilla extract; Frosting; 8 tablespoons unsalted butter, cut up; 1/3 cup milk, plus; 1 tablespoon milk; 1/4 cup unsweetened cocoa powder (not Dutch process); 1 lb about 4 1/3 cups confectioners' sugar, sifted; 1 teaspoon vanilla extract; 1 cup toasted pecans, coarsely chopped

Servings: persons

2 cups flour
2 cups granulated sugar
1 teaspoon baking soda
1 pinch salt
8 tablespoons unsalted butter, cut up
8 tablespoons margarine, cut up
1 cup water
1/3 cup unsweetened cocoa powder (not Dutch process)
3/4 cup sour cream
2 large eggs
1 teaspoon vanilla extract
Frosting
8 tablespoons unsalted butter, cut up
1/3 cup milk, plus
1 tablespoon milk
1/4 cup unsweetened cocoa powder (not Dutch process)
1 lb about 4 1/3 cups confectioners' sugar, sifted
1 teaspoon vanilla extract
1 cup toasted pecans, coarsely chopped

1
To make the cake, position a rack in the center of the oven and preheat to 350 degrees. Lightly butter and flour a 13x9-inch baking pan, tapping out the excess flour.
2
Whisk the flour, granulated sugar, baking soda and salt in a large bowl to combine. In medium saucepan, bring the butter, margarine, water and cocoa to boil over high heat, stirring to dissolve the butter and margarine.
3
Pour into flour mixture and whisk well. Add the sour cream, then the eggs and vanilla, and beat well. Spread evenly in the pan.
4
Bake until the cake springs back when pressed in the center, about 35 minutes. Remove from the oven and place on a wire rack.
5
To make frosting, bring the butter, milk and cocoa to a boil in a large saucepan over medium heat, stirring to dissolve the butter. Gradually stir in the confectioners' sugar, then the vanilla. Stir in the chopped pecans. Pour over the warm cake.
6
Cool the cake in the pan on the rack. Cut into pieces and serve directly from pan.

1843

kcal

Calories

Fat

275

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 cups flour, 2 cups granulated sugar, 1 teaspoon baking soda, 1 pinch salt, and more.

Yes, Chocolate Cake With Chocolate-Pecan Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Cake With Chocolate-Pecan Frosting

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