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Texas Sheet Cake

Inspired by this recipe from Serious Eats, I decided to make a Texas sheet cake. I am not sure whether the name comes from a Texas dish or merely refers to the size of the cake. But it gave me a chance to use up some excess buttermilk.
The batter goes into a half-sheet pan. So long as you spread it out fairly evenly, heat will encourage it to find its own level.
Here is the cake fresh out of the oven.
I iced it with some leftover buttercream frosting from the freezer. The final adornment is several handfuls of Ellis Bros. pecans. I was worried that the cake's thinness would cause it to be dry but it was wonderfully moist. The chocolate and flavorful pecans make a perfect combination.
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