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Texas, we love you. We're obsessed with your chili, we dream of your BBQ, but most especially, we're over the moon for your chocolate sheet cake. Forget layer cakes, all birthdays should require this fudgy, chocolate sheetcake.
My learnings while researching how to make the infamous cake: almost all existing Texas sheet cakes (or at least the recipes on the first two pages of google search results) have essentially the same batter recipe. The methods vary slightly, but the the amount of each ingredient seemed to be about the same — for the butter, water, cocoa powder, flour, sugar (granulated), eggs, sour cream (though The Pioneer Woman uses buttermilk), baking soda, and salt. I took some liberties and added some brown sugar and vanilla. But not before asking a coworker from Dallas if it was okay.
The batter begins on the stovetop. Cook butter, water, and cocoa powder in a saucepan until the butter melts and everything comes to a boil. Then whisk the hot chocolate mixture into the flour, sugars, baking soda and salt. Once you incorporate the eggs, sour cream and vanilla, pour it into a nice big sheet pan, 15"-x-10" if you have it!
When the cake is almost fully baked, make the icing ... also on the stovetop. Boil butter, cocoa powder and milk, then whisk in powdered sugar, vanilla and pecans. Then pour it onto the *HOT* baked cake. Not waiting for the cake to cool is unreasonably fun. However you should definitely wait until the cake and icing cool before slicing. Patience is hard, especially when chocolate is involved, but the hour or so of self restraint is worth it in the fudgy end.
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