Preheat oven to 350°F. Lightly grease and flour a 18 x 13-inch sheet cake pan.
In a large mixing bowl, combine flour, Splenda Sugar Blend, baking soda, and kosher salt. Add sour cream and eggs and continue to mix on medium speed until combined.
In a large saucepan, melt vegetable oil spread on medium-low heat. Increase heat to high and whisk in water and cocoa powder until it begins to bubble. Remove from heat and slowly add to flour mixture mixing on medium speed until combined.
Pour cake batter into prepared sheet cake pan and bake for 16-18 minutes, or until a wooden pick inserted in center comes out with just a few moist crumbs.
To make the frosting:
While the cake is in the oven, in the same large saucepan on medium heat, whisk together 6 tablespoons milk, cocoa powder, and vegetable oil spread until combined.
Add the Splenda Sugar Free Powdered Sugar in small batches, stirring frequently. Add 6 tablespoons milk or just enough to keep the frosting a smooth consistency.
Stir in pecans and immediately pour frosting over sheet cake while it’s still warm. Spread evenly with a knife or frosting spatula. Slice, serve, and enjoy!
