My Ultimate Texas Sheet Cake recipe is everything a good chocolate cake should be: soft cake, a fudgy frosting, & the crunch of pecans.
Preheat the oven to 350°F (180°C) and butter a 12x17-inch (30x43cm) sheet pan. Set aside.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
In a separate measuring cup, combine the eggs, water, buttermilk and vegetable oil.
Stir the wet ingredients into the dry until the batter is smooth and pour the batter into the prepared sheet pan.
Bake for 20-25 minutes, until a toothpick inserted into the center, comes out clean. Let cool for 10 minutes.
After the cake has cooled slightly, make the frosting: combine the sugar, evaporated milk, and melted chocolate in a blender and blend until combined and thickened, about 30 seconds.
Pour the frosting over the cake, sprinkle all over with the pecans and let the cake and frosting cool for a few hours before slicing. Store the cake at room temperature for up to 3 days.