Texas Sheet Cake and My Favourite Spatula

Do you have a favorite spatula?
You know, the one that cleans the inside of your mixing bowl like a dream and folds egg whites like no tomorrow and fills a muffin tin without spilling batter all over the place?
Well, I have one. Its perfect. I love it. I don’t know where to find another one…but I need a new one…because mine broke…
right in half.

Shoot.
I still use it though…its almost more maneuverable without the handle. 
Actually I was at my grandmas the other day…and she has the same spatula in her drawer…and hers it taped together with duct tape…haha so obviously this was a bit of a design flaw…
I really like is use “…” as my only form of punctuation. I create my own grammar rules. Don’t tell my momma 
Texas Chocolate Sheet cake is sooooo yummy….

I eat it right out of the pan with a spoon. 
Have you ever had sheet cake? Basically it is a cakey brownieish thing baked in a large, rimmed cookie sheet and then covered with a really really really thick layer of chocolate icing as soon as you take it out of the oven. This results in a layer of gooey sweetness between the actual icing and the cake. Yum yum yum. 
Nuts in the icing are definitely optional, but something I like to leave out. 
Apparently it is soooo good that this is also the only picture I have of it. So here is the recipe. Adapted slightly from Pioneer Woman 🙂 
Cake:
2 cups Flour
2 cups Sugar
1/4 tsp Salt
4 heaping tablespoons Cocoa
1 cup of Butter 
1 cup Boiling Water
1/2 cup Buttermilk
2 beaten Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla
1. In a medium bowl, combine flour, sugar and salt. Set aside. 
2. Melt butter in a pot on the stove, and add cocoa. Stir.
3. Add boiling water and allow mixture to boil for about 30 seconds. Remove from heat and pour over flour mixture. 
4. In a measuring cup, pour buttermilk, eggs, baking soda and vanilla and stir well. Add to chocolate mixture. 
5. Pour into sheet cake pan, jelly roll pan, or any medium large cookie sheet with edges. The recipe says not to grease your pan, which does work just fine, but I like to line all my pans with parchment paper. It just makes clean up 100 times easier and then if I need to use that pan before the cake is gone, I can just slip it right out. 
6. Bake in a 350 degree F oven for about 20 minutes or until the cake springs back lightly. It does not take too long because the cake is not very think!
7.  While the cake is baking, make the icing
Ingredients:
1/2 cup finely chopped Pecans
3/4 cup Butter
4 heaping tablespoons Cocoa
6 tablespoons Milk 
1 teaspoon Vanilla
3 1/2 cups icing sugar ( 1 lb bag, minus 1/2 cup) 
a) Melt butter in a medium pot ( you can totally use the same one as before)
b) Stir in cocoa and turn off heat
c) Add milk, vanilla and icing sugar
d) Add pecans and stir until smooth
e) As soon as the cake comes out of the oven, pour the entire pot of icing over the cake and spread with a spatula. 
Eat is hot, eat it cold, eat it with ice cream or whipped cream or out of the pan with a spoon. Yum. 
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