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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: N.Y.T. Texas Sheet Cake   
    Categories: Cakes, Desserts, Chocolate, Nuts, Dairy   
         Yield: 24 Pieces   
       
   MMMMM----------------------------CAKE---------------------------------   
         1 c  (227 g) unsalted butter;   
              - more for greasing the pan   
         2 c  (215 g) chopped pecans   
         2 c  (255 g) A-P flour   
         2 c  (400 g) granulated sugar   
         1 ts Baking soda   
       1/2 ts Fine sea salt   
       1/3    (packed) (40 g) unsweetened   
              - natural cocoa powder   
         1 c  Hot coffee or water   
       1/2 c  (115 g) sour cream   
         2 lg Eggs; beaten   
         1 ts Pure vanilla extract   
      
   MMMMM---------------------------ICING--------------------------------   
       3/4 c  (170 g) unsalted butter   
       1/3    (packed) (40 g) unsweetened   
              - natural cocoa powder   
       1/4 c  (60 mL) whole milk   
         1 ts Pure vanilla extract   
     2 1/2 c  (packed)(360 g)   
              - confectioners’ sugar   
       
     MAKE THE CAKE: Set oven @ 350ºF/175ºC.   
        
     Butter a half-sheet pan (13" X18" X 1"). Spread the   
     pecans on a second half-sheet pan and bake until lightly   
     toasted, 7 to 9 minutes.   
        
     Meanwhile, in a large bowl, whisk the flour, sugar,   
     baking soda and salt, and make a well in the center. In   
     a medium saucepan over medium heat, melt the butter,   
     stirring often. Add the cocoa powder and stir well. Then   
     add the hot coffee and boil for 30 seconds, stirring   
     continuously. Pour the mixture into the well in the dry   
     ingredients, then fold gently just until no traces of   
     flour remain. Set saucepan aside without washing.   
        
     Whisk the sour cream, eggs and vanilla in a medium bowl.   
     Pour into the chocolate mixture and fold gently until   
     incorporated. Pour into the prepared pan and spread   
     evenly. Bake until a toothpick inserted in the center   
     comes out with a few crumbs, 18 to 20 minutes. Set the   
     pan on a wire rack.   
        
     Right after the cake comes out of the oven, make the   
     icing: Melt the butter in the reserved saucepan over   
     medium heat, stirring often. Add the cocoa and stir   
     until smooth and bubbling, then turn off the heat. Add   
     the milk, vanilla and confectioners’ sugar, and stir   
     until smooth. It’s OK if there are tiny lumps.   
        
     Pour the warm frosting over the warm cake and spread   
     evenly. Sprinkle the toasted pecans all over the top and   
     gently press into the icing. Cool completely in the pan   
     on a rack. The cake keeps, tightly wrapped, at room   
     temperature for up to 3 days, in the refrigerator for up   
     to 1 week and in the freezer for up to 3 months. If   
     needed, bring to room temperature before serving.   
        
     By: Genevieve Ko   
        
     Yield: One 13" X 18" cake   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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