Texas Sheet Cake

1/2 cup butter (1 stick or margarine)

1/4 cup cocoa powder

6 tablespoons milk

16 ounces (3 1/2 cups) powdered sugar

1 tablespoon vanilla extract

1 cup chopped pecans

Instructions:

Cake:

Preheat the oven to 350°F.

Spray a 13×18 inch baking sheet with nonstick cooking spray.

In a small saucepan, combine the butter, water, and cocoa. Bring to a boil and remove from heat.

Sift the sugar, flour, salt, and baking soda together in a large mixing bowl.

Pour the cocoa mixture over the flour and stir in.

Add the eggs, buttermilk, and vanilla, and gently combine.

Pour into the greased pan and bake in the oven for 15-18 minutes. The cake should bounce back when touched in the middle.

Frosting:

Melt the butter in a saucepan over the stove, or in a large bowl in the microwave.

Stir in the cocoa and remove from the heat.

Sift the powdered sugar into the cocoa, and mix in the milk, vanilla, and pecans.

Pour the frosting over the cake as soon as you remove it from the oven.

Let the cake cool completely before serving.