Texas Sheet Cake (Print Version)

# Ingredients:

01 - 1 1/2 cups packed brown sugar.
02 - 20 tablespoons unsalted butter, softened.
03 - 1 3/4 teaspoons baking soda.
04 - 1 teaspoon kosher salt.
05 - 1/4 teaspoon cinnamon.
06 - 1 tablespoon vanilla extract.
07 - 4 large eggs.
08 - 2 1/4 cups all-purpose flour.
09 - 2/3 cup natural cocoa powder.
10 - 1/4 cup malted milk powder (optional).
11 - 1 1/2 cups buttermilk.
12 - For Glaze:.
13 - 1 cup milk.
14 - 12 tablespoons butter.
15 - 1 cup sugar.
16 - 1/2 cup cocoa powder.
17 - 1/4 teaspoon salt.
18 - 1/4 teaspoon vanilla.
19 - 1 1/2 cups toasted pecans.

# Instructions:

01 - Heat oven to 350°F, grease and dust pan with cocoa.
02 - Cream butter, sugar and spices until fluffy, add eggs one at a time.
03 - Alternate flour mixture and buttermilk in thirds until smooth.
04 - Spread in pan and bake 25 minutes until puffy.
05 - Cook milk, butter, sugar and cocoa to 220°F.
06 - Pour warm glaze over hot cake, top with pecans.

# Notes:

01 - Use quality natural cocoa powder.
02 - Pour glaze while both are hot.
03 - Keeps 1 week at room temperature.

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