Texas Cake
Author: 
 
Ingredients
  • CAKE:
  • Cooking Spray
  • 2 cups flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • ¾ cups water
  • ½ cup unsalted butter
  • ¼ cup unsweetened cocoa
  • ½ cup low-fat buttermilk
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • FROSTING:
  • 12 tablespoons butter
  • ½ cup low fat (2%) milk (and a bit more if needed)
  • ½ cup unsweetened cocoa
  • 6 cups powdered sugar
  • ½ cup chopped pecans (or way more, like a cup to 1½ cups)
  • 2 teaspoons vanilla extract
Instructions
  1. Mise en place ~ Gather Ingredients
  2. Preheat the oven to 350 degrees F.
  3. Coat a 15 x 10 inch jellyroll pan with spray.
  4. Combine the flour, sugar, baking soda, cinnamon, and salt in a large bowl: stir well with a whisk.
  5. In a small bowl, stir buttermilk, vanilla and eggs and give it a little stir.
  6. In a small saucepan, combine the water, the butter and ¼ cup of cocoa.
  7. Bring the saucepan to a simmer, stirring frequently.
  8. Remove it from the heat.
  9. Pour the hot chocolate mixture into flour mixture: stir to incorporate.
  10. At first it looks rather stiff, but with a few more turns of the wrist it comes together.
  11. Add the buttermilk mixture; until well combined.
  12. Pour the batter into the pan and bake for 17 to 18 minutes or until a toothpick inserted into the middle comes out clean.
  13. Place the pan on a wire rack.
  14. Bring to a boil stirring constantly. Remove from heat. Stir in the remaining ingredients. Spread on hot cake. Cool.
Notes
I halved the recipe and baked it in a quarter sheet pan.
I toasted the pecans in the oven to increase the flavor.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/texas-cake/