• Pre-heat oven to 350°F and spray a 13-inch x 18-inch x 1-inch jelly roll pan with non-stick cooking spray.

Texas Cake

• In a large bowl, whisk together the flour, sugar, baking soda, and salt until well combined and set aside.
• In a medium saucepan, melt 1 cup of butter, water, and both cocoa powders over medium heat, and then bring the mixture to a boil, stirring often. Make sure it doesn't boil over. Remove from the heat and add to the flour mixture and mix until combined, then add the sour cream, eggs, and vanilla and mix thoroughly.
• Spread the cake batter into the prepared pan and bake for 20-22 minutes. Check cake for done-ness by pressing gently in the center of the cake with your index finger, until cake springs back and the edges of the cake are coming away from the sides of the pan.

Frosting

• While the cake is baking, prepare the frosting.
• In a medium bowl combine melted butter, milk, and both cocoa powders and whisk together until smooth. Add the powdered sugar to a large bowl and add the butter mixture and chocolate extract.
• Whisk until no lumps remain and cover with plastic wrap until the cake has finished baking. (you can add in 1/2 pecans now and on top of cake or add all into the frosting or sprinkle on top after frosting).
• Pour the frosting on the cake as soon as it comes out of the oven.
• Spread the frosting to the edges of the cake.
• Sprinkle toasted pecans over frosting as soon as you frost cake while cake is still warm.