Chocolate Texas Sheet Cake

Chocolate Texas Sheet Cake
Pioneer Woman

Ingredients:

•  FOR THE CAKE:
• 2 cups Flour
• 2 cups Sugar
• 1/4 teaspoon Salt
• 4 Tablespoons (heaping) Cocoa
• 2 sticks Butter
• 1 cup Boiling Water
• 1/2 cup Buttermilk
• 2 whole Beaten Eggs
• 1 teaspoon Baking Soda
• 1 teaspoon Vanilla
•  FOR FROSTING:
• 1/2 cup Finely Chopped Pecans (optional)
• 1-3/4 stick Butter
• 4 Tablespoons (heaping) Cocoa
• 6 Tablespoons Milk
• 1 teaspoon Vanilla
• 1 pound (minus 1/2 Cup) Powdered Sugar

Directions:

For the cake: Preheat the oven to 350 degrees F.

In a large bowl, combine the flour, sugar and salt. Stir together and set aside.

In another bowl, mix the buttermilk, baking soda, vanilla and eggs. Mix with a fork and set aside.

In a medium saucepan, melt the butter and add the cocoa. Whisk together to combine. Meanwhile, bring 1 cup water to a boil. When the butter is melted, pour the boiling water in the pan. Allow to bubble for 30 seconds, then turn off the heat. Pour the chocolate mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Stir together until smooth, then pour into an ungreased jelly roll pan (or 18x13 rimmed baking sheet) and bake for 20 minutes.

While the cake is baking, make the icing.  If adding pecans, make sure they are chopped.  Melt the butter in a saucepan over medium-low heat. Add the cocoa powder and stir until smooth.  Allow it to bubble for 30 seconds, then turn off the heat. Add the milk, vanilla and powdered sugar. Stir together. Dump in the pecans and stir until well combined.  When cake is finished cooking, pour over the surface of the cake.