Chocolate Syrup Cake

• 2 sticks Unsalted Butter, Divided, Softened
• 1 cup Granulated Sugar
• 4 whole Eggs
• 1 pound Can Of Chocolate Syrup
• 2 teaspoons Vanilla Extract, Divided
• 1 cup All-purpose Flour
• 1 teaspoon Baking Powder
• 6 Tablespoons Milk
• 4 teaspoons Cocoa Powder
• 1 pound Confectoners Sugar
• Toasted Pecans (optional)

1. Preheat oven to 350 degrees.
2. With an electric mixer, cream 1 stick butter and 1 cup granulated sugar. Add eggs one at a time, mixing until thoroughly combined between each one.
3. Pour in chocolate syrup and 1 tsp. of vanilla extract. Mix in flour and baking powder.
4. Pour into a greased 13x9" baking dish. I use a glass dish and use the butter wrapper to grease it. Bake for 40-45 minutes or until tester comes out clean in the center.
5. For the frosting, combine 1 stick of butter, 6 tbsp. milk, 4 tsp. cocoa powder, 1 tsp. vanilla extract, and 1 lb. confectioners sugar with an electric mixer until smooth.
6. Add in 1 cup toasted pecans. I toast the pecans by putting them in the oven while it is preheating. That amount of time is perfect for warm flavorful pecans.
7. Frost cake while it is still warm from the oven.

butter, sugar, eggs, chocolate syrup, vanilla, allpurpose, baking powder, milk, cocoa, confectoners sugar, pecans

Taken from tastykitchen.com/recipes/desserts/chocolate-syrup-cake/ (may not work)