Texas Chocolate Sheet Cake

Texas Chocolate Sheet Cake

Ingredients

• For the Cake:
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 cup (2 sticks) unsalted butter
• 1/3 cup unsweetened cocoa powder
• 1 cup water
• 2 large eggs
• 1/2 cup buttermilk
• 1 1/2 teaspoons vanilla extract
• For the Chocolate-Pecan Frosting:
• 1/2 cup (1 stick) unsalted butter
• 1/3 cup unsweetened cocoa powder
• 6 tablespoons whole milk
• 3 1/2 cups (one 1-lb box) powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1 cup chopped pecans, lightly toasted
• Pinch of salt

Directions

1. Preheat your oven to 375°F. Grease and lightly flour a large rimmed baking sheet (18x13-inch jelly roll pan). Set aside.
2. In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt. Set aside.
3. In a medium saucepan over medium heat, melt the butter. Whisk in the cocoa powder, then pour in the water. Bring just to a boil, stirring constantly. Remove from heat.
4. Pour the hot butter-cocoa mixture over the flour mixture and stir well to combine. The batter will be thin — that is exactly right.
5. In a small bowl, whisk together the eggs, buttermilk, and vanilla. Add to the batter and stir until smooth and well combined.
6. Pour the batter evenly into the prepared pan. Bake for 18 to 22 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs.
7. About 5 minutes before the cake comes out of the oven, make the frosting: In a medium saucepan over medium heat, melt the butter. Whisk in the cocoa and milk. Bring to a gentle boil, then remove from heat. Stir in the sifted powdered sugar, vanilla, salt, and toasted pecans until smooth.
8. The moment the cake comes out of the oven, pour the warm frosting evenly over the warm cake and spread it gently to the edges. Let the cake cool and the frosting set, about 30 minutes, before cutting into squares.