Texas Sheet Cake

Ingredients

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter
• 1/4 cup unsweetened cocoa powder
• 1 cup water
• 1/2 cup whole buttermilk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup unsalted butter
• 1/4 cup unsweetened cocoa powder
• 6 tablespoons whole milk
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup chopped toasted pecans

Before you cook

• Grease an 18-by-13-inch rimmed sheet pan.
• Toast and chop the pecans.
• Beat the eggs into the buttermilk in a small bowl.

Steps

1. Heat the oven to 350 degrees Fahrenheit.
2. Whisk the flour, granulated sugar, baking soda, and salt together in a large bowl.
3. Combine the cup of butter, the quarter cup of cocoa, and the water in a saucepan over medium-high heat.
4. Bring it to a full rolling boil, whisking, then take it off the heat immediately.
5. Pour the hot cocoa mixture over the flour and whisk until smooth.
6. Whisk in the buttermilk and egg mixture and the vanilla until the batter is thin and glossy.
7. Pour the batter into the greased sheet pan and tilt it to reach the corners.
8. Bake for 18 to 22 minutes, until the center springs back when touched.
9. Melt the half cup of butter with the quarter cup of cocoa and the milk in a saucepan over medium heat.
10. Bring the mixture just to a boil, then take it off the heat.
11. Whisk in the powdered sugar, vanilla, and salt until the icing is smooth and pourable.
12. Stir in the toasted pecans.
13. Pour the hot icing over the hot cake as soon as it comes out of the oven and spread it quickly to the edges.
14. Let the cake cool for at least 45 minutes so the icing sets to a fudgy sheen, then cut it into twenty-four squares.