texas sheet cake

I grew up with my mom making this and I'm making it for Thanksgiving this year. It's good because you don't need a mixer to make it, it's enormous, and it kind of makes three gooey layers because you pour the icing on when it's hot out of the oven so you have the frosting on top, then a fudgy layer and then (I hate this word, but) moist cake part on the bottom. My mom always put pecan halves on each piece but I think it's easier to toast (you totally gotta toast them) and chop them and just spread over the whole thing.

You need a rimmed baking sheet for it.

CAKE
2 cups flour
2 cups sugar
1/2 tsp baking soda
1/2 tsp salt
1/4 cup sour cream
2 eggs
2 egg yolks
2 tsp vanilla
8 oz chocolate chips
3/4 cup oil
3/4 cup water
1/2 cup cocoa powder
4 tbsp butter

ICING
1 stick butter
1/2 cup heavy cream
1/2 cup cocoa powder
1 tbsp light corn syrup
3 cups confectioner's sugar
1 tbsp vanilla
1 cup pecans, toasted and chopped

For the cake:
Preheat to 350 and spray the baking sheet with Pam (Baker's Joy if you have it).

Mix the flour, sugar, soda & salt together. In another bowl whisk the sour cream, eggs, yolks & vanilla together.

Melt the chocolate chips, oil, water cocoa & butter together in a large saucepan on medium heat till smooth (about 5 minutes). Remove from heat and slowly whisk in the flour mixture until just combined. Whisk in the egg mixture till combined.

Scrape the batter into the prepared baking sheet and kind of tap it on the counter to settle the batter. Bake it 18 - 20 minutes till a toothpick in the middle comes out with crumbs on it.

For the icing:
During the last five minutes of the cake baking, heat the butter, cream, cocoa and corn syrup together in a saucepan over medium heat till smooth. Off the heat whisk in the powdered sugar and vanilla.

Spread the warm icing evenly over the hot cake and sprinkle with the pecans. Let it cool to room temperature, about an hour, then refrigerate till the icing is set, about one hour longer, before serving it.