Texas Pan Cake

Ingredients:

Cake

• 220 g butter + extra for greasing the baking sheet
• 2 cups premium flour
• 1 and 3/4 cups granulated sugar
• 1 teaspoon of baking soda
• 0.5 tsp baking powder
• 0.5 tsp salt
• 0.5 cup sour cream
• 2 tsp natural vanilla extract
• 2 large eggs
• 1/4 cup unsweetened cocoa powder
• Special equipment: baking tray measuring 37×25×1 cm.

Glaze

• 1.5 cups chopped walnuts
• 165 g butter
• A pinch of coarse salt
• 2 tablespoons unsweetened cocoa powder
• 0.5 tsp natural vanilla extract
• 2.5 cups powdered sugar
• 1/3 cup whole milk

Preparation:

1. Preheat oven to 175°C; grease the bottom and sides of a baking sheet.
2. Cake:
   
   In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. In a medium bowl or large liquid measuring cup, whisk together sour cream, vanilla, and eggs until smooth. Set aside.
3. Meanwhile, place the butter, cocoa powder, and 1 cup of water in a medium saucepan and place over medium heat. Cook, stirring occasionally, until the butter is completely melted, about 5 minutes.
4. Pour the melted butter into the flour mixture and stir until smooth. Add the sour cream mixture in 2 additions until smooth. Pour the batter onto the prepared baking sheet and spread it into an even layer.
5. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a wire rack and let cool slightly on the baking sheet.
6. Glaze:
   
   In a medium saucepan, combine the nuts, butter, and salt over medium heat. Cook until the butter is melted and the nuts are lightly toasted, about 5 minutes. Stir in the cocoa powder and vanilla and remove from heat. Stir in the powdered sugar in two additions, alternating with the milk and mixing well after each addition.
7. Immediately pour the warm glaze over the warm cake and spread it carefully to cover. Let the cake cool completely before slicing.