Texas Holy Sheet! Cake

for the cake:
2 c flour
1/2 c cocoa powder*
1 tsp. baking soda
1/2 tsp. salt
2 c sugar
2 eggs
2 sticks butter, melted and brought to room temp.
1/2 c buttermilk
1 tsp. vanilla
1/2 c water
1/4 c black coffee

for the frosting:
6 tbsp. milk
1/4 c cocoa powder*
1 stick butter
3 1/2 c powdered sugar
1 tsp. vanilla
1 c chopped pecans

*just for sheets and giggles I substituted 1 tbsp. of Hershey's special dark cocoa powder for 1 tbsp. of regular. Use whatever you have on hand, but dark chocolate and I? We have a thing.

Sift the flour, cocoa powder, baking soda and salt together. Add the sugar and mix well.
In a separate bowl beat the eggs until foamy. Add the melted butter, buttermilk, water, coffee, and vanilla. Add the wet mixture to the dry and stir until smooth.
Pour the batter into a greased 10"x15" pan, spread evenly. The pan will be very full, place come foil underneath to catch any drips. Bake at 350 degrees for 20-25 minutes.

While the cake is baking make the frosting. Toast the pecans and set aside.
Combine the milk, cocoa powder, and butter in a saucepan over low heat. Bring to a boil. Immediately remove from heat and whisk in powdered sugar and vanilla. Stir in half the pecans and pour over the warm cake. Gently spread the frosting to cover the entire cake. Sprinkle with remaining pecans.
Allow the cake to cool for at least 30 minutes before slicing.
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