Big Tex's Texas Sheet Cake: A Chocolatey Crowd-Pleaser!

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan (or line with parchment).
2. In a large bowl, whisk together flour, sugar, baking soda, and salt.
3. In a medium saucepan, combine butter, water, and cocoa powder. Bring to a boil over medium heat, stirring constantly, until butter is melted and mixture is smooth.
4. Pour the hot butter mixture over the dry ingredients in the bowl. Mix until just combined.
5. In a separate bowl, whisk together buttermilk, eggs, and vanilla extract. Add to the batter and mix until smooth.
6. Pour the batter into the prepared baking pan and spread evenly.
7. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
8. While the cake is baking, make the frosting. In the same saucepan (no need to wash!), combine butter, cocoa powder, and milk. Bring to a boil over medium heat, stirring constantly, until butter is melted and mixture is smooth.
9. Remove from heat and whisk in the powdered sugar and vanilla extract until smooth.
10. Stir in the chopped pecans or walnuts.
11. Immediately pour the warm frosting over the hot cake, spreading evenly.
12. Let the cake cool completely before cutting and serving.