Paula Deen Chocolate Sybil Cake

Paula Deen chocolate Sybil cake turns butter, chocolate syrup and a warm pecan fudge frosting into a soft sheet cake ready in 50 minutes. This easy Southern chocolate sheet cake dessert fits potluck tables, church suppers and holiday gatherings, since it feeds up to 20 people from one pan.

Pour the frosting over the cake while both are still warm, because that is when it sets into a smooth, glossy fudge layer. Wait until the cake cools and the frosting sits on top instead of sinking in.

Paula's cake gets its chocolate flavor from canned chocolate syrup stirred right into the batter, so you never need cocoa powder. The frosting is boiled for a full 2 to 3 minutes before the vanilla and nuts go in, and that short boil gives it a fudgy bite.

Paula Deen Chocolate Sybil Cake

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

16

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

330

kcal

A tender chocolate sheet cake with a thick, fudgy pecan frosting poured over the top while it's still warm. The frosting soaks in slightly and sets into a soft, glossy layer you can cut into squares.

Ingredients

• 2 sticks Butter, divided
  

• 2 cups sugar, divided
  

• 4 eggs
  

• 1 cup all purpose flour
  

• 1 teaspoon baking powder
  

• 1/8 teaspoon salt
  

• 2 teaspoons vanilla extract, divided
  

• 1 (16-oz) can chocolate syrup
  

• 1/3 cup evaporated milk
  

• 1/2 cup semi sweet chocolate chips
  

• 1/2 cup pecans (or walnuts), chopped
  

Directions

• Prep the oven and pan: Preheat the oven to 350°F. Then grease and flour a 13x9x2 inch pan so the cake slides out cleanly.
• Cream butter and sugar: Beat 1 stick butter and 1 cup sugar with an electric mixer until light and fluffy. Then add the 4 eggs one at a time, beating well after each one.
• Add the dry ingredients: Sift 1 cup all purpose flour, 1 teaspoon baking powder and 1/8 teaspoon salt together in a separate bowl. Then add it to the creamed mixture while you keep beating.
• Finish the batter: Mix in 1 teaspoon vanilla and the 16-oz can of chocolate syrup until the batter is smooth. Pour it into the prepared pan.
• Bake the cake: Bake for 25 to 30 minutes at 350°F. Start the frosting just before the cake is done so it's ready to pour right away.
• Boil the frosting: Combine 1 stick butter, 1/2 cup semi sweet chocolate chips, 1 cup sugar and 1/3 cup evaporated milk in a saucepan over medium heat. Bring it to a boil, then boil for 2 to 3 minutes while you stir.
• Add vanilla and nuts: Take the pan off the heat and stir in 1 teaspoon vanilla and 1/2 cup chopped pecans. The frosting will be thick and glossy.
• Frost the warm cake: Pour the frosting over the warm cake as soon as it comes out of the oven. Let it set a bit before you cut it into squares.

Tools for this recipe

• KitchenAid 5-speed hand mixer, Cuisinart MultiClad Pro 3-quart saucepan, Checkered Chef cooling racks, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use walnuts instead of pecans?

Yes, the recipe says either one works. Walnuts are a little more bitter, so they balance the sweet frosting well.

How do I store leftover Chocolate Sybil Cake?

Cover the pan tightly or move squares to an airtight container and keep them at room temperature for 2 to 3 days. Since the frosting is rich and buttery, the fridge also works if your kitchen runs warm.

Can I make this cake ahead for a party?

You can bake and frost it the day before, since it holds up well covered at room temperature. The frosting does set firmer overnight, so let squares sit out a few minutes before serving.

Why do I pour the frosting on while the cake is warm?

A warm cake lets the frosting spread out and cling to the surface as it cools. Pour it over a cold cake and it can set in clumps before you smooth it.

What size pan should I use?

Use a 13x9x2 inch pan, which gives you the 16 to 20 squares the recipe is written for. A smaller pan makes a thicker cake that needs more time in the oven.