Cake Directions

1. Preheat the oven to 350 degrees. Spray an 18 x 13 inch rimmed baking sheet with nonstick spray.
2. In a large bowl, combine flour, sugar, baking soda and salt. Set aside. In a stand mixer, mix the eggs and yolks, vanilla and sour cream until smooth.
3. In a microwave safe bowl, heat the chocolate, butter, oil, water and cocoa. Microwave 30 seconds at a time, stir after each time until mixture is smooth.
4. Pour melted chocolate mixture into the flour mixture and whisk all together until combined and smooth. Pour this chocolate mixture into the egg mixture. Mix on low until just combined
5. Pour batter into the prepared pan and bake for 18-20 minutes or until a toothpick comes out clean. Set aside.
6. ICING DIRECTIONS: About 5 minutes before the cake is done, heat the butter, heavy cream, cocoa and corn syrup in a saucepan over medium heat, stirring occasionally until smooth.
7. Remove from the heat and whisk in the powdered sugar and vanilla. Pour icing over the warm cake (important that the cake is still warm). Spread icing over the hot cake and then sprinkle pecans over the top. Set aside to cool completely.
8. Toasting pecans- While oven is at 350 degrees, spread pecans on a baking sheet and toast for a few minutes. Watch carefully so not burn them. Remove and sprinkle over the icing.

Original recipe from Cook’s Illustrated