Texas Sheet Cake

Ingredients

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1/2 teaspoon kosher salt
• 1 cup unsalted butter
• 1 cup water
• 1/4 cup natural unsweetened cocoa powder
• 1/2 cup buttermilk
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 teaspoon baking soda
• 3/4 cup unsalted butter
• 5 tablespoons natural cocoa powder
• 1/2 cup milk, whole or 2 percent
• 1 teaspoon vanilla extract
• Pinch of kosher salt
• 3 cups powdered sugar, sifted
• 1 cup chopped pecans

Directions

1. Heat the oven to 350 degrees F. Coat a half-sheet pan (13x18 inches) with spray or butter, then add parchment to the bottom.
2. In a large mixing bowl, whisk together the flour, sugar, and salt.
3. Set a saucepan over medium-low heat and add the butter, water, and cocoa powder. Whisk until the mixture is melted and smooth, then let it come to a simmer. Take it off the heat once it simmers.
4. With a whisk or an electric mixer, mix the hot cocoa mixture into the dry ingredients until everything comes together. Add the buttermilk, eggs, and vanilla and beat to combine, then mix in the baking soda.
5. Pour the batter into the prepared pan and spread it out evenly. Bake for 25 to 28 minutes, until a toothpick poked into the center comes out clean.
6. Take the cake out of the oven and place the pan on a wire rack for a short cool-down, about 5 to 10 minutes, while you make the frosting.
7. Once the cake is baked and resting on the rack, put the frosting butter, cocoa, and milk in a saucepan and bring the mixture to a boil. Remove the pan from the heat, then stir in the salt and vanilla. Beat in the powdered sugar, either with an electric mixer or by hand.
8. Pour the hot frosting onto the still-warm cake and smooth it across the surface. Scatter the chopped pecans, or another topping, over the top.
9. Let the frosting set, then serve right away, or cool the cake fully and cover it for later. The cake can also be wrapped well in foil or plastic wrap and frozen.