PAULA DEEN’S BEST CAKES & PIES 22½ cup unsalted butter, melted
2 cups granulated sugar
1 cup water
½ cup vegetable oil
½ cup whole buttermilk
2 large eggs
1½ teaspoons vanilla extract
2 cups all-purpose fl our
2⁄3 cup unsweetened
cocoa powder, divided
1 teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon kosher salt, divided
1⁄8 teaspoon ground nutmeg
½ cup unsalted butter, cubed
1⁄3 cup whole milk
1 (16-ounce) bag
confectioners’ sugar
¾ cup chopped toasted
pecans, divided
- Preheat oven to 400°. Spray a
15x10-inch rimmed baking sheet with
baking spray with fl our. - In a large bowl, beat melted butter,
granulated sugar, 1 cup water, oil,
buttermilk, eggs, and vanilla with a
mixer at medium speed until combined.- Sift fl our, ⅓ cup cocoa, baking
soda, cinnamon, ¼ teaspoon salt, and
nutmeg onto butter mixture; beat at low
speed just until combined, stopping to
scrape sides of bowl. Spread batter into
prepared pan. - Bake until a wooden pick inserted
in center comes out clean, about
20 minutes. Let cool in pan for
10 minutes. - Meanwhile, in a large microwave-safe
bowl, heat cubed butter and milk on
high until butter is just melted, about
1 minute. Sift confectioners’ sugar,
remaining ⅓ cup cocoa, and remaining
¼ teaspoon salt onto butter mixture, and
beat with a mixer at low speed until well
combined. Stir in ½ cup pecans. Spread
frosting onto warm cake. Sprinkle
with remaining ¼ cup pecans. Let
cool completely on a wire rack. Store,
covered, at room temperature for up to
3 days.
Chocolate Pecan
Sheet Cake
Makes 1 (15x10-inch) cake