TEXAS SHEET CAKE

Texas Sheet Cake

Cake 2 sticks unsalted butter, plus more, room temperature, for pan 2 cups all-purpose flour 2 cups granulated sugar 1 teaspoon baking soda 1 teaspoon coarse salt 1/2 teaspoon ground cinnamon 1/4 cup unsweetened natural cocoa powder 2 large eggs, lightly beaten 1/2 cup buttermilk 1 teaspoon pure vanilla extract

Icing

6 tablespoons unsalted butter
3 tablespoons unsweetened natural cocoa powder
6 tablespoons heavy cream
1 1/2 teaspoons pure vanilla extract
1 3/4 cups plus 2 tablespoons confectioners' sugar, sifted
1 cup finely chopped toasted pecans (4 ounces) 

Cake: Preheat oven to 375 degrees. Lightly butter a 9-by-13-inch cake pan. Line with parchment, leaving a 2-inch overhang on long sides. In a large heatproof bowl, whisk together flour, granulated sugar, baking soda, salt, and cinnamon.

2.
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.

3.
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.

4.
Icing: 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.

• 5.
  Transfer cake in pan to a wire rack; let cool 15 minutes. Pour glaze over cake. (For a more elegant presentation, remove cake from pan using parchment and place on a serving platter before glazing.) Sprinkle with pecans and let cool before serving.