Texas-Style Chocolate Pecan Sheet Cake

Ingredients

For the Cake

• 2 cups all-purpose flour
• 2 cups sugar
• 1 cup butter
• ¼ cup cocoa powder
• 1 cup water
• ½ cup buttermilk
• 2 eggs
• 1 tsp baking soda
• 1 tsp vanilla extract
• ½ tsp salt

For the Warm Chocolate Frosting

• ½ cup butter
• ¼ cup cocoa powder
• 6 tbsp milk
• 3 cups powdered sugar
• 1 tsp vanilla
• Whole pecans (as many as needed to cover the top like the picture)

Instructions

1. Prepare the Cake Batter

1. Preheat oven to 180°C (350°F).
2. Grease a large rectangular sheet pan.
3. In a bowl, combine flour, sugar, and salt.
4. In a saucepan, melt the butter with cocoa powder and water. Bring to a gentle boil.
5. Pour this hot mixture over the flour mixture and mix well.
6. Add buttermilk, eggs, baking soda, and vanilla.
7. Mix until smooth.

2. Bake the Cake

1. Pour the batter into the sheet pan.
2. Bake for 18–22 minutes, until a toothpick comes out clean.
3. Leave the cake in the pan — do NOT remove.

3. Make the Warm Chocolate Frosting

1. In a saucepan, melt butter, cocoa powder, and milk.
2. Bring just to a simmer.
3. Remove from heat and whisk in powdered sugar and vanilla until smooth.

4. Frost the Cake

1. Pour the warm frosting over the hot cake.
   
   • The heat helps the glaze spread beautifully and become shiny like in your picture.
3. Immediately place pecans evenly all over the top while frosting is still warm.

5. Cool and Serve

Let the cake cool until the frosting sets. Cut into squares and enjoy!