Texas Sheet Cake

CAKE INGREDIENTS

2 c. flour
2 c. sugar
¼ tsp. salt
4 tbs. cocoa powder
1 c. salted butter
1 c. boiling water
½ c buttermilk
2 eggs, beaten
1 tsp. baking soda
1 tsp. vanilla

FROSTING INGREDIENTS 

½ c. chopped pecans
1-3/4 stick butter
4 tbs. cocoa powder
6 tbs. milk
1 tsp. vanilla
1 lb. (minus ½ c) powdered sugar

DIRECTIONS

In a mixing bowl, combine flour, sugar, and salt. In a saucepan, melt butter. Add cocoa. Stir. Add boiling water and allow to boil 30 seconds. Turn off heat. Pour over flour mixture and stir. Separately, combine buttermilk, eggs, baking soda, and vanilla. Combine with batter mixture and pour into pan. Bake at 350 degrees for 20 minutes.

For the frosting, chop pecans and set aside. Melt butter in a saucepan. Add cocoa, stir and turn off the heat. Add in milk, vanilla, and powdered sugar. Add the pecans, stir, and pour over warm cake.