Texas Sheet Cake a.k.a. Best Chocolate Cake Ever

Several years ago, a friend of mine made this cake and described it in such a way that I absolutely had to try it. I've made this cake several times since then and it is always a hit. Served warm, it is fabulously gooey and chocolatey. Served cold, it forms an awesome frosting crust layer on top that simply melts in your mouth. However you serve it, definitely plan to share with friends!

Texas Sheet Cake a.k.a. Best Chocolate Cake Ever (printable Gluten Free version below)
recipe adapted from Ree Drummond
Yield: 16-20 servings

CAKE:
2 cups flour
2 cups sugar
1/4 teaspoon kosher salt
1/2 cup cocoa powder
1 cup butter 
1 cup boiling water 
1/2 cup buttermilk (or this buttermilk substitute)
2 eggs 
1 teaspoon baking soda 
1 teaspoon vanilla 

FROSTING:
1/2 cup finely chopped pecans 
1-3/4 stick butter 
1/2 cup cocoa powder
6 tablespoons milk 
1 teaspoon vanilla 
3 1/4 cups powdered sugar

Preheat the oven to 350 degrees. Grease a pan and set aside. (I use an 18x13 sheet cake pan. However this cake can be made in whichever pan you prefer. It will simply be thicker in a smaller pan.)

In a large mixing bowl, whisk together flour, sugar, and salt. In a medium size saucepan over medium high heat, melt butter and then add the cocoa. Whisk to combine. Add boiling water to the saucepan and allow the mixture to boil for 30 seconds, then remove from the heat. Pour the chocolate mixture over the flour mixture, and stir to combine.

In a small bowl, whisk together the buttermilk, beaten eggs, vanilla and baking soda. Stir this mixture into the first mixture. Pour into your sheet cake pan (or the pan of your preference) and bake at 350 degrees for 20 minutes.

While the cake is baking, make the icing. Melt butter in a saucepan over medium high heat. Add cocoa and whisk to combine, then remove from heat. Add the milk, vanilla, and powdered sugar. Whisk to combine.  Add the pecans, if desired and stir to combine. Pour the icing over the warm cake. Enjoy!

Click here for printable recipe
Click here for printable GLUTEN FREE version