Prepare the Cake:
Preheat your oven to 350°F (175°C). Grease a large sheet pan (about 18×13 inches) and set aside.
In a large bowl, whisk together flour, sugar, and salt.
In another bowl, mix buttermilk, eggs, vanilla extract, and baking soda.
In a saucepan over medium heat, melt the butter. Add cocoa powder and water, stirring until the mixture boils. Remove from heat and pour over the dry ingredients, mixing until well combined.
Add the buttermilk mixture to the batter and stir until smooth. Pour into the prepared sheet pan.
Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean. Allow to cool slightly.
Make the Frosting:
In a saucepan, combine butter, milk, and cocoa powder. Heat until the butter melts and the mixture starts to boil.
Remove from heat and immediately stir in powdered sugar and vanilla extract until smooth.
Pour the warm frosting over the slightly cooled cake, spreading it out evenly.
Add the Pecan Topping:
Sprinkle the toasted pecan halves evenly over the frosted cake while it’s still warm. The warmth of the frosting will help the pecans adhere and set into the cake.
Serve:
Allow the cake to fully cool and the frosting to set before cutting into squares. This cake is best served at room temperature or slightly chilled.
Storage Options:
Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for longer storage.
Tips:
For extra richness, you can add a pinch of cinnamon or espresso powder to the cake batter.
Ensure the pecans are toasted just until fragrant to enhance their flavor without burning them.
Enjoy baking and savoring this delicious Texas Sheet Cake with Chocolate Frosting and Pecans! Let me know if there’s anything else you’d like to explore or if you have more recipes in mind!
