texas sheet cake.
2 sticks (226g) butter
2 cups (250g) ap flour
2 cups (400g) sugar
1 tsp baking soda
1 tsp salt
1/4 cup (20g) unsweetened cocoa powder
2 large eggs, lightly beaten
1/2 cup (118ml) buttermilk
1 tsp pure vanilla extract
6 tbsp (85g) butter
3 tbsp (15g) unsweetened natural cocoa powder
6 tbsp (88ml) heavy cream
1 1/2 tsp pure vanilla extract
1 3/4 cups + 2 tbsp (234g) powdered sugar, sifted
1 cup finely chopped toasted pecans (4 ounces)
Oven 375 degrees F. Lightly butter a 9-by-13-inch cake pan. Line with parchment, leaving a 2-inch overhang on long sides.
In a large bowl, whisk together flour, sugar, baking soda and salt.
Melt butter in a saucepan over medium-low. Whisk in cocoa, then 1 cup water. Increase heat to medium-high and bring to a boil, whisking occasionally. Pour over flour mixture and stir to combine. Stir in eggs, buttermilk, and vanilla.
Pour batter into prepared pan; smooth top with an offset spatula. Bake until a tester inserted in center comes out clean, 22 to 24 minutes.
In a small saucepan, bring butter, cocoa, and cream to a boil, stirring occasionally. Remove from heat; whisk in vanilla and confectioners' sugar. Let stand until warm before using.
Transfer cake in pan to a wire rack; let cool 15 minutes. Pour glaze over cake. Sprinkle with pecans and let cool before serving.