Texas Sheet Cake

Light and lush, but at the same time rich and moist, Texas Leaf cake is one of our favorite chocolate desserts.
Preheat the oven to 375 degrees.To make the cake, brush a 15-inch x 10-inch jelly roll pan with cooking spray and sprinkle with 2 teaspoons of flour. Set the prepared pan aside.Lightly pour the flour into dry measuring cups; smooth with a knife. Combine 2 cups flour and the next 4 ingredients (2 cups flour and salt) in a large bowl; mix well with a whisk. Combine the water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan; bring to a boil, stirring frequently. Remove from heat; pour into flour mixture. Beat on a medium speed mixer until smooth. Add buttermilk, 1 teaspoon vanilla and eggs; beat well. Pour the batter into the prepared pan; bake at 375 ° C for 17 minutes or until a wooden stick inserted in the center comes out clean. Place on a wire rack.To make the frosting, combine 6 tablespoons butter, milk, and 1/4 cup cocoa in a medium saucepan; bring to a boil, stirring constantly. Remove from heat and gradually add the powdered sugar, pecans, and 2 teaspoons vanilla. Spread over the hot pie. Cool completely on a wire rack.Note: You can also prepare this recipe in a 13-inch x 9-inch baking dish. Bake at 375C for 22 minutes.