Texas Sheet Cake

• Grease pan.
• With oven rack on center self, preheat oven to 375° F.
• In a large saucepan, melt unsalted butter over medium heat.
• Whisk in cocoa. Add oil and water and bring to a boil. Let it boil for 30 seconds.
• Remove from heat. Allow to cool slightly.
• Sift flour in a large bowl, together with the sugar, baking soda, and salt. Whisk until fully incorporated.
• Pour the slightly warmed cocoa mixture into the dry ingredients. Whisk until just combined.
• Whisk the eggs in a separate bowl together with the buttermilk and vanilla.
• Gently stir the buttermilk mixture into the batter.
• Pour the batter into a greased pan and place in the center of the oven.
• Bake for about 30-35 minutes or until the top is firm and a wooden skewer, when inserted in center, comes out with moist crumbs.

While the cake is baking, make the frosting:

• Over medium heat, melt the butter in a small saucepan.
• Sprinkle the cocoa over the melted butter while whisking to combine. Bring to a rolling boil. Allow to boil for 30 seconds.
• Remove pan from the heat and vigorously whisk in the milk and vanilla.
• One cup at a time, add the powdered sugar, whisking continuously.
• As soon as you take the cake from the oven (it has to be hot for the next step), pour the hot frosting over the hot cake and quickly sprinkle with the nuts.
  
• Try not to jiggle the cake before it sets or you'll leave waves in the frosting.
• Allow to cool completely before cutting.