Heat oven to 325°F. Spray 15x10x1-inch baking pan with cooking spray.
Step
2
In large bowl, stir together flour, granulated sugar and salt; set aside.
Step
3
In 2-quart saucepan, heat 1 cup butter, the water and 3 tablespoons baking cocoa to boiling. Remove from heat. Pour over flour mixture in bowl; stir until well mixed. Add buttermilk, baking soda, 1 teaspoon vanilla and the eggs; stir until well blended. Pour into pan, spreading evenly.
Step
4
Bake 22 to 25 minutes or until toothpick inserted in center comes out clean.
Step
5
Meanwhile, in another 2-quart saucepan, heat 1/2 cup butter, 3 tablespoons baking cocoa and the milk to simmering. Remove from heat. Beat in powdered sugar and 1 teaspoon vanilla with whisk until smooth. Stir in pecans.
Step
6
Pour frosting over hot cake. Cool completely before cutting, about 1 hour.
For a topping twist, try swapping the pecans in the frosting for almonds and shredded coconut. It tastes just like your favorite tropical-themed candy bar!
Wondering what the difference is between regular cocoa powder, Dutch cocoa powder and dark cocoa powder? You’re not alone. Baking chocolates can be confusing, especially because they’re not necessarily interchangeable. Let us clear up your questions in this handy tutorial about baking with chocolate.
Sheet cakes are perfect for birthday parties, backyard barbecues and just about any crowd-gathering event. With this classic Texas sheet cake, you can serve 16 generous pieces or cut smaller so there’s more to go around. However you share, this cake is the perfect party treat!
If you don’t have a 15x10x1-inch pan, bake this cake in a 13x9-inch pan for 30 to 35 minutes at 325°F.
