A big, bold, ultra-chocolatey Texas classic topped with warm fudgy frosting and crunchy pecans—perfect for feeding a crowd.
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Calories: 415kcal
Equipment
- Large mixing bowls
- Saucepan
- 13x18-inch sheet pan
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup buttermilk
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup water
- 1 cup butter
- 1/2 cup unsweetened dark cocoa powder
- 1/2 cup butter (for frosting)
- 1/4 cup unsweetened dark cocoa powder (for frosting)
- 1/3 cup buttermilk (for frosting)
- 2 1/2 cups powdered sugar
- 1 tsp vanilla extract (for frosting)
- 1 pinch salt
- 1 cup chopped pecans
Instructions
- Combine flour, sugar, baking soda, and salt in a large bowl.
- Whisk buttermilk, eggs, and vanilla in a separate bowl.
- In a saucepan, melt butter with water. Whisk in cocoa and bring to a light boil, then remove from heat.
- Pour hot cocoa mixture into dry ingredients and stir until combined. Add wet ingredients and mix until smooth.
- Pour batter into a parchment-lined 13x18-inch sheet pan and bake at 350°F for 20 minutes.
- For frosting, melt butter with cocoa and buttermilk in a saucepan. Bring to a boil, remove from heat, and stir in vanilla, salt, and powdered sugar.
- Pour warm frosting over the hot cake and spread evenly. Top with chopped pecans and let cool.
Notes
If you don’t have buttermilk, mix 1/2 cup milk with 1½ teaspoons vinegar and let sit 5 minutes.
Nutrition
Calories: 415kcal | Carbohydrates: 55g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 65mg | Sodium: 260mg | Potassium: 120mg | Fiber: 1g | Sugar: 44g | Vitamin A: 620IU | Calcium: 40mg | Iron: 1.5mg