Pioneer Woman's Chocolate Sheet Cake

I think I have a new love, for those of you who know me it may come as a total surprise.   I will always pick an appetizer or more dinner over dessert.  But, I can see this getting a bit obsessive.  No worries honey, I'm just talking about cake.  But, not just any cake.

My friend Sandra was talking about eating Texas sheet cake for breakfast a few days ago,  I have to admit I was a little jealous!  If we lived in the same state I would have invited myself over.  It got me thinking of a sheet cake recipe in a cookbook I recently bought.  So, what do you think I brought to a friend's home for dinner when I was asked to bring dessert?  You guessed it, Chocolate Sheet Cake.  Too bad there wasn't enough left over for breakfast the next day.  ;)  Before I get all diva on you, you've really got to make it!

This recipe comes from The Pioneer Woman, Ree Drummond.  The cookbook is titled, The Pioneer Woman Cooks.  This recipe is also one Bakerella raves over and has on her website.   I usually change every recipe I get a hold of.  This is left just as it was written.

for the cake
2 cups all~purpose flour
2 cups sugar
1/4 teaspoon salt
1/2 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 pound butter (2 sticks)
4 heaping tablespoons cocoa powder

for the icing
1 3/4 sticks butter
4 heaping tablespoons cocoa powder
6 tablespoons milk
1 teaspoon vanilla extract
1 pound powdered sugar
1/2 cup finely chopped pecans (optional)

1. Preheat the oven to 350 degrees.
2. In a large bowl, combine the flour, sugar, and salt.  Stir together and set aside.
3. In another bowl, mix the buttermilk, eggs, vanilla, and baking soda.  Mix with a fork and set aside.
4. In a medium saucepan, melt the butter and add the cocoa.
5. Whisk together to combine.  Meanwhile, bring 1 cup water to a boil.
6. When the butter is melted, pour the boiling water in the pan.  Allow to bubble for a moment, then turn off the heat.
7. Pour the chocolate mixture into the flour mixture.
8. Stir together for a moment to cool the chocolate, then pour in the egg mixture.
9. Stir together until smooth, then pour into an ungreased jelly roll pan or rimmed baking sheet and bake for 20 minutes.
10. While the cake is baking, make the icing:
Melt the butter in a saucepan over medium~low heat.
11. Add the cocoa powder and stir until smooth.
12. Add the milk and vanilla.
13. Add powdered sugar.  Stir together.
14. Dump in the chopped pecans and stir until well combined.
15. Immediately after removing the cake from the oven, pour the warm icing over the top.  You'll want to avoid doing much spreading, so try to distribute it evenly as you pour.