About
This Chocolate Praline Sheet Cake brings chocolate and brown-sugar-caramel-coated pecans together. Doesn't that just sound like the kind of indulgence Mardi Gras was made for? The cake is tender and infused with rich chocolate goodness, with a slight tang from sour cream baked right in. And on top is a praline icing; so buttery, creamy, and nutty! Chocolate Praline Sheet Cake goes all out and your taste buds are going to love it!
Ingredients
- For the cake:
- 1 1/2 cups semisweet chocolate chips
- 1/2 cup butter, softened
- 1 (16-ounce) package light brown sugar
- 3 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspon salt
- 1 (8-ounce) container sour cream
- 1 cup hot water
- 1 1/2 teaspoons vanilla extract
- For the icing:
- 2 cups brown sugar, firmly packed
- 2/3 cup whipping cream
- 1/2 cup butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 cups pecans, toasted and chopped
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Line a 10x14-inch baking pan with aluminum foil and coat the foil in cooking spray.
Step 3 -In a microwave-safe bowl, add the chocolate chips and melt them in the microwave in 30-second increments until smooth.
Step 4 -In a bowl, add 1/2 cup of the butter and 16 ounces of the light brown sugar and, using an electric mixer, beat until light and fluffy, about 5 minutes.
Step 5 -Add the eggs, 1 at a time, beating between each addition, until just incorporated.
Step 6 -Add the melted chocolate to the egg mixture and beat until it is just mixed in.
Step 7 -In a separate bowl, add the flour, the baking soda, and the salt and whisk to combine.
Step 8 -Alternate adding 1/3 of the flour mixture and 1/3 of the sour cream to the chocolate mixture, beginning and ending with the flour, beating between each addition, until just incorporated.
Step 9 -Switch the mixer to low speed.
Step 10 -While mixing, gradually add the hot water to the batter.
Step 11 -Add 1 1/2 teaspoons of the vanilla to the batter and beat to combine.
Step 12 -Add the batter to the prepared baking pan.
Step 13 -Bake until a toothpick inserted into the center of the cake comes out clean, about 40 minutes.
Step 14 -In a medium saucepan, add the remaining brown sugar, the whipping cream, and the remaining butter.
Step 15 -Place the saucepan over medium heat and heat until boiling.
Step 16 -Boil the cream mixture, while stirring frequently, until thickened and combined, about 1 minute.
Step 17 -Transfer the saucepan from the heat.
Step 18 -Add the powdered sugar and the remaining vanilla to the cream mixture and whisk to combine.
Step 19 -Add the pecans and stir to combine.
Step 20 -Allow the icing mixture to cool, about 3-5 minutes.
Step 21 -Pour the praline icing over the cake.
Step 22 -Allow the cake to cool completely.
Step 23 -Slice and serve.
