Chocolate Pecan Delight Sheet Cake

1. Preheat and Prep

Position your oven rack in the middle and start preheating your oven to 350°F (175°C). Grease an 18x13-inch rimmed baking sheet.

2. Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt.

3. Combine Egg Mixture

In a separate bowl, blend the eggs, additional yolks, 2 tsp of vanilla extract, and sour cream until smooth.

4. Melt Chocolate Mixture

In a large saucepan, combine the chopped chocolate, 4 tbsp of butter, oil, water, and 1/2 cup of cocoa powder. Warm over medium heat, stirring until the mixture is uniformly smooth (approximately 3-5 minutes).

5. Blend and Bake

Gradually mix the melted chocolate into the flour mixture until it's fully incorporated. Integrate the egg mixture into the batter, ensuring a uniform consistency. Transfer the batter to your prepared baking sheet and bake until a toothpick inserted into the center comes out clean (about 18-20 minutes). Once done, set the cake on a wire rack.

6. Create the Icing

With about 5 minutes left on the cake baking time, combine 1 stick of butter, heavy cream, 1/2 cup of cocoa powder, and corn syrup in a large saucepan. Heat the mixture over medium, stirring occasionally until smooth. Remove from heat and whisk in the confectioners' sugar and 1 tbsp of vanilla extract.

7. Finish and Cool

Spread the warm icing over your hot cake evenly and garnish with the toasted pecans. Allow the cake to cool at room temperature on the wire rack for about 1 hour. For the icing to set, refrigerate for an additional hour.