Texas Sheet Cake

2. Make the Warm Chocolate Frosting

1. Heat butter, cocoa, and milk: In a small saucepan, warm the butter, cocoa powder, and milk until the mixture begins to steam and the butter melts completely. Stir continuously to keep it smooth.
2. Add powdered sugar: Remove from heat and whisk in the powdered sugar and vanilla until the frosting becomes shiny and lump-free.
3. Add pecans (optional): Stir in the chopped pecans for a traditional Texas-style finish that adds texture and depth.
4. Frost the warm cake: Pour the frosting over the warm cake immediately after baking. The heat from the cake helps the frosting settle into a smooth layer and lightly soak into the surface.
5. Cool slightly: Allow the frosted cake to sit at room temperature until the icing sets but remains soft and fudgy.

Notes

• For extra flavor, lightly toast the pecans before adding them to the frosting.
• Serve warm for a softer, gooier texture, or at room temperature for cleaner slices.
• This cake stays moist for days—perfect for make-ahead occasions.