Ingredients
The following ingredients have 18 Servings
- 1 1/2 cups semi-sweet 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
- 2 cups firmly packed brown sugar
- 2/3 cup whipping cream
- 1/2 cup butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 cups toasted chopped pecans
Instruction
- Melt semi-sweet chocolate chips in a microwave-safe bowl at 30-second intervals until smooth.
- Using an electric mixer, beat butter and brown sugar for about 5 minutes.
- Beat in eggs, one at a time, beating just until incorporated.
- Add melted chocolate and beat just until mixed in.
- Whisk together flour, baking soda and salt.
- Add flour mixture to chocolate mixture, alternating with sour cream, and beginning and ending with flour.
- With mixer on low, gradually add hot water. Add vanilla.
- Pour batter into a 10x14-inch pan that has been lined with aluminum foil and sprayed with cooking spray. Bake at 350 degrees for 40 minutes, or until a toothpick inserted in middle comes out clean.
- To make icing, bring brown sugar, whipping cream, and butter to a boil in a medium saucepan, stirring frequently. Boil 1 minute.
- Remove from heat and whisk in powdered sugar and vanilla. Stir in pecans.
- Let mixture cool for about 3 to 5 minutes and then pour on top of cake.
- Let cool completely and then cut into squares.
