Texas Sheet Cake

Steps

• 1

  Heat oven to 350°F. Spray bottom and sides of 15x10x1-inch pan with cooking spray. In large bowl, mix flour, brown sugar, baking soda and salt. In small bowl, mix eggs, sour cream and 1 teaspoon vanilla until well blended; set bowls aside.
• 2

  In 2-quart saucepan, heat 1 cup butter, the coffee and 1/4 cup baking cocoa over medium heat, stirring frequently, until butter is melted and mixture is well blended. Remove from heat. Pour over flour mixture; beat with spoon until well blended. Beat in egg mixture. Spread batter evenly in pan. Tap pan on counter 2 or 3 times to eliminate air bubbles from batter.
• 3

  Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Remove from oven to cooling rack.
• 4

  Immediately, in 4-quart saucepan, heat 1/2 cup butter, the milk and 1/4 cup baking cocoa over medium heat, stirring frequently, until butter is melted and mixture is well blended. Remove from heat. Beat in powdered sugar and 1 teaspoon vanilla with whisk until smooth. Stir in pecans. Pour over hot cake, spread evenly. Cool completely, about 2 hours.
• 5

  To serve, cut into 6 rows by 4 rows. Store loosely covered at room temperature.