This recipe is probably Hall’s favorite dessert recipe from his childhood. This dessert is part cake, part fudge and all yum. It is a must at family get togethers. And leftovers (if there are any) are great to wrap in tin foil, put in the fridge and keep until need.
Chocolate Sheet Cake
Imagine a rich, decadent chocolate sheet cake topped with a thick, fudgy coating of chocolate and pecans. The combination of chocolate, pecans, and cinnamon creates a symphony of flavors and textures—a dessert that is both comforting and indulgent, perfect for any occasion. Whether shared with friends or enjoyed in solitude, each bite of this chocolate sheet cake brings a moment of pure delight, a reminder of the simple joys found in homemade treats.
Ingredients
Icing
Equipment
Instructions
-
Preheat oven to 400°F, and grease a 13 x 9 brownie pan, metal pan is suggested since the pan will go from oven to freezer, and glass might shatter.
-
-
Sift together the sugar and flour into a bowl.
-
Pour the cocoa mixture over the flour, and stir to combine.
-
Add the butter milk, eggs, soda, cinnamon and vanilla. Mix till throughly combined.
-
Pour into a greased pan, and cook for 20 minutes.
-
5 Minutes before the cake is done, in a small sauce pan melt the butter.
-
Add the Cocoa Powder, Milk, and bring to a boil.
-
Remove from the heat, and add the powder sugar, vanilla and pecans. Mix.
-
Once the cake has come out and is still hot, pour the icing directly onto the cake while it is still in the pan. Spread the icing to make it even, and then put the pan into freezer, allowing the cake to cool and the icing to harden.
-
Once ready to serve, cut into squares and serve!
