Chocolate-Pecan Sheet Cake – a delicious recipe with sugar, unsalted butter, milk, chocolate chips, eggs, chocolate-flavored syrup. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F. 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.
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. (Cake can be made 1 day ahead. Cover and store at room temperature.)
1979
kcal
Calories
120
g
Fat
204
g
Carbs
31
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 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), and more.
Yes, Chocolate-Pecan Sheet Cake 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
