Texas Sheet Cake
This quick scratch cake from the Lone Star State features a fudge-like topping that goes on the hot cake, eliminating the need to wait for the cake to cool before frosting.
Combine flour, sugar, and salt in a bowl. Stir with a whisk to blend and break up any lumps.
In a large saucepan, combine butter, shortening, water, and cocoa powder. Cook, stirring, over medium-high heat until mixture comes to a boil. Remove from heat and let cool until just warm.
Pour cocoa mixture over flour and sugar. Beat with a mixer until smooth. Add sour cream, eggs, vanilla, cinnamon, and baking soda. Mix well. Pour into a buttered 11″ × 16″ sheet pan and bake at 350ºF for 20 minutes.
When cake is halfway done, make frosting. Melt butter, cocoa, and milk in a saucepan over medium heat. Bring to a boil and remove from heat. Add confectioners' sugar, vanilla, and pecans. Mix until blended.
Pour frosting over hot cake and carefully smooth over the top. Cool, cut, and serve.