Texas Sheet Cake in 35 Minutes with Fudgy Cocoa Glaze

Instructions:

1. Preheat and prep. Set your oven to 350°F (175°C). Grease your 18x13 inch jelly roll pan thoroughly with butter or non stick spray. Note: Don't miss the corners!
2. Boil the chocolate. In your saucepan, combine 1 cup butter, water, and 1/4 cup cocoa powder. Bring it to a rolling boil, whisking constantly until the mixture is dark and glossy.
3. Mix the dry. In your large bowl, whisk the flour, granulated sugar, baking soda, and salt until there are no clumps.
4. Combine and whisk. Pour the hot chocolate liquid into the dry ingredients. Whisk until no streaks of white flour remain.
5. Add the wet. Fold in the sour cream, eggs, and vanilla. Stir gently until the batter is smooth and velvety.
6. Bake the sponge. Pour the batter into the pan and bake for 18-20 minutes. Look for a toothpick to come out clean and the edges to just start pulling away.
7. Start the glaze. When the cake has about 5 minutes left, boil the remaining butter, cocoa, and milk in a clean saucepan.
8. Finish the frosting. Remove from heat and whisk in the confectioners' sugar, vanilla, and pecans until the glaze is thick but pourable.
9. The hot pour. Pour the warm glaze over the cake the second it leaves the oven. Use a spatula to spread it until it covers every single corner.
10. Set and cool. Let the cake sit for at least 20 minutes. You will see the glaze change from shiny to a soft matte as it sets into a firm shell.