Texas Sheet Cake

For the Cake

• 2 c. flour
• 2 c. sugar
• 1/4 tsp. salt
• 4 tbsp. (heaping) cocoa
• 2 sticks butter
• 1 c. boiling water
• 1/2 c. buttermilk
• 2 whole beaten eggs
• 1 tsp baking soda
• 1 tsp. vanilla

For the Frosting

• 1/2 c. finely chopped pecans
• 1 3/4 stick butter
• 4 tbsp. (heaping) cocoa
• 6 tbsp. milk
• 1 tsp. vanilla
• 1 lb. (minus 1/2 cup) powdered sugar

1. I use an 18x13 sheet cake pan. In a mixing bowl, combine flour, sugar, and salt. In a saucepan, melt butter. Add cocoa. Stir together. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool. In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes. While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.