• Cooking Time: 45
  • Servings: 48
  • Preparation Time: 20


  • 1 cup cold water
  • 1 cup (2 sticks) butter or margarine, divided
  • 3 squares BAKER'S Unsweetened Baking Chocolate, divided
  • 2 cups flour
  • 2 cups granulated sugar
  • 2 eggs, lightly beaten
  • 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 6 Tbsp. milk
  • 4-1/2 cups sifted powdered sugar
  • 1 tsp. vanilla
  • 1/2 cup chopped PLANTERS Pecans


  • PREHEAT oven to 375°F. Place water, 1/2 cup (1 stick) of the butter and 1-1/2 of the chocolate squares in large saucepan. Bring to boil, stirring occasionally. Remove from heat. Stir in combined flour and granulated sugar. Add eggs, sour cream, baking soda and salt; mix well. Pour into greased and floured 15x10x1-inch baking pan.
  • BAKE 20 to 25 minutes or until toothpick inserted in center comes out clean.
  • PLACE remaining 1/2 cup (1 stick) margarine, remaining 1-1/2 chocolate squares and milk in large saucepan; bring to boil. Remove from heat. Gradually add powdered sugar, beating until well blended after each addition. Mix in vanilla. Spread onto warm cake; sprinkle with pecans. Cool completely. Cut into 48 squares to serve.


Categories: Dessert 

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