Texas Sheet Cake

Steps

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1. 1
   Preheat your oven to 350°F.
   ≈0:06
2. 2
   In a medium pot, combine 1 cup water, 1 cup butter, and 1/4 cup cocoa powder. Heat over medium heat until the mixture boils.
   ≈0:12
3. 3
   In a large bowl, whisk together 2 cups flour, 2 cups granulated sugar, 1 teaspoon baking soda, and 1/2 teaspoon salt until combined and lump-free.
   ≈0:31
4. 4
   In a smaller bowl, whisk together 1/2 cup sour cream and 2 room-temperature eggs until well combined.
   ≈1:18
5. 5
   Pour the sour cream mixture into the flour mixture and use an electric hand mixer on low speed until you have a thick batter.
   ≈2:23
6. 6
   Slowly add the warm chocolate-butter mixture to the batter while mixing on low speed until smooth and well combined. Use a spatula to fold the bottom up to the top if needed.
   ≈3:12
7. 7
   Butter a half sheet pan and pour the batter into it. Gently nudge the batter to spread it to the corners.
   ≈3:59
8. 8
   Bake at 350°F for 15 to 18 minutes, or until a skewer inserted in the center comes out with just a few crumbs.
   ≈4:17
9. 9
   While the cake bakes, prepare the frosting: in a medium pot, combine 1/2 cup plus 2 tablespoons unsalted butter, 1/2 cup whole milk, and 1/4 cup cocoa powder. Heat over medium heat until it boils.
   ≈4:30
10. 10
    While the frosting mixture heats, finely chop 1 cup pecans. Toast them first if desired for extra flavor.
    ≈5:07
11. 11
    Remove the frosting mixture from heat when it boils. Whisk in 4 cups powdered sugar until the frosting is smooth.
    ≈5:54
12. 12
    Stir the chopped pecans into the frosting.
    ≈7:28
13. 13
    Pour the warm frosting over the hot cake immediately after it comes out of the oven. Use an offset spatula to gently spread it to the edges and smooth it out.
    ≈7:47
14. 14
    Allow the cake to cool completely before slicing and serving.
    ≈8:01