CHOCOLATE PECAN ICING RECIPES

Steps:

• 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.
• 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.
• Pour into flour mixture and whisk well. Add the sour cream, then the eggs and vanilla, and beat well. Spread evenly in the pan.
• Bake until the cake springs back when pressed in the center, about 35 minutes. Remove from the oven and place on a wire rack.
• 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.
• Cool the cake in the pan on the rack. Cut into pieces and serve directly from pan.

Steps:

• CAKE: Preheat oven to 350 degrees. Grease and lightly flour a 10×15×1-inch jelly roll pan or baking sheet with deep sides. In a medium saucepan, bring butter, water and cocoa to a boil, stirring constantly. Remove from heat and set aside. In a large mixing bowl, combine flour, sugar, salt and baking soda. Add wet ingredients to dry ingredients. Using an electric mixer, beat to combine. Add in eggs, one at a time and sour cream, mix well. Pour into prepared pan and bake for 20-25 minutes.
• ICING: Before cake is finished baking, in a small saucepan, bring butter, milk, and cocoa to a boil, stirring constantly. Remove from heat and add confectioners' sugar, vanilla and nuts, stir to combine. Frost cake immediately, don't wait for it to cool. Cool completely before serving.