Chocolate and pecans are two of my most favorite things ever. Combine them together in a frosting, and it’s HEAVENLY!
This is a cooked and poured frosting. It’s not my normal go-to for cakes, but last week I had to bring a dessert to a party, and I wanted to bring something super rich and sugary and gooey. I remembered making this frosting for the Pioneer Woman’s Texas Sheet Cake, but I just made a few tweaks to it to suit my needs. I poured this over a store-bought cake mix that I baked up (I needed a lazy shortcut) and it was amazing!
Here’s the recipe! You are definitely going to want to make this ASAP.
Chocolate Pecan Frosting (adapted from Pioneer Woman’s recipe)
- 1 cup chopped pecans
- 1-3/4 stick Butter
- 4 heaping tablespoons of cocoa
- 6 tablespoons milk (I used skim and it worked just fine)
- 1 teaspoon vanilla
- 4 cups powdered sugar
DIRECTIONS: Chop pecans. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake, brownies, or just spoon directly into mouth (which I also may have done.)