CLASSIC TEXAS SHEET CAKE

I wonder if the reason this delicious cake is called "Texas Sheet Cake" is because it is the size of TEXAS!

It is so delicious and freezes really well.  It's wonderful to take to a pot luck dinner or church coffee hour.

2 ¼ cups all-purpose flour

2 cups granulated sugar

½ t fine salt

1 t baking soda

1 cup unsalted butter

½ cup unsweetened cocoa powder

1 cup boiling water

2 large eggs

½ cup buttermilk 

1 t pure vanilla extract

Frosting

½ cup unsalted butter

¼ cup unsweetened cocoa powder

½ cup heavy cream or half-and-half

1 t pure vanilla extract

3 cups confectioners' sugar

1 cup finely diced pecans

Place rack in middle of oven and preheat to 350 degrees F.

Grease a large (13 by 18-inches) baking sheet with sides.

In a mixing bowl, combine flour, sugar, salt, and baking soda.

In a small saucepan, melt butter and whisk in the cocoa powder.

Pour in the boiling water, carefully whisk to combine, and let boil for just a few seconds.  

Turn off heat and stir into the flour mixture.

In a small bowl, beat eggs with a whisk.  

Stir in the buttermilk and vanilla extract.

Pour into the cocoa/flour mixture and stir to combine.

Pour into the prepared baking sheet, making sure it fills all the way to the corners.

Bake for 20 minutes.

While cake is baking, make the frosting.

Frosting

Melt butter in a small saucepan.

Stir in the rest of the ingredients to combine very well.

Pour over the warm cake and set aside for 30 minutes.

Cut cake and serve.  

You can freeze the rest of the cake in plastic wrap, individually or in a

couple of large pieces.

Cut into 15 pieces