Texas Sheet Cake

Preheat the oven to 350ºF (170ºC) Spray a 9" x 13" sheet pan with non-stick spray. Set aside.
In a medium size bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Set aside.
2 cups (240g) all-purpose flour, 2 cups (200g) granulated sugar, ¼ cup (20g) unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt
In a medium size saucepan, combine the butter, coffee, and vanilla extract. Heat over medium-high heat and bring the mixture to a boil.
12 Tablespoons (170g) unsalted butter, 1 cup (240mL) coffee, 2 teaspoons vanilla extract
Once boiling, remove the saucepan from the heat and stir in the flour mixture with a large spatula until mostly combined (it's ok if there are some flour pockets left at this point).
Add the sour cream and the eggs, then stir again until everything is combined and the batter is smooth.
½ cup (120g) full fat sour cream, 2 large eggs
Pour the batter into the prepared pan, then bake for 16-18 or until a toothpick inserted in the center comes out clean.
When the cake has about 5 minutes remaining to bake, prepare the icing.

In a medium size saucepan, combine the butter, milk, and vanilla extract. Heat over medium-high heat and allow to come to a boil.
¼ cup (57g) unsalted butter, 6 Tablespoons (90mL) milk, 1 teaspoon vanilla extract
Remove the saucepan from the heat, then stir in the powdered sugar, cocoa powder, and salt until the icing is smooth. Add ½ cup of the chopped pecans (this does not need to be perfect-- you can eyeball ⅔ of the mixture).
4 cups (480g) powdered sugar, ¼ cup (20g) unsweetened cocoa powder, ¼ teaspoon salt, ¾ cup (90g) coarsely chopped pecans
When the cake is finished, remove it from the oven and immediately pour the warm icing over the hot cake. Working quickly but carefully, gently spread the icing into an even layer over the cake. Sprinkle the remaining ¼ cup of chopped pecans on top. Let the icing set before serving (about 30 minutes). Cake will stay fresh covered tightly at room temperature up to 5 days. Cake freezes well, up to 2 months. Thaw in refrigerator overnight and allow to come to room temperature before serving.