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Texas sheet cake topped with chocolate toffee

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For the Cake:
2 cups flour
2 cups of sugar
1/4 teaspoon salt
1/4 cup (heaping) cocoa powder
2 sticks salted butter
1 cup piping hot coffee (I reheated some that were leftover from the morning)*
1/2 cup buttermilk
2 eggs, beaten
1 teaspoon baking soda
1 teaspoon vanilla extract
*may substitute boiling water

For the Icing:
1 3/4 stick Butter
1/4 cup (heaping) cocoa powder
7 Tablespoons Milk
1 teaspoon vanilla extract
1 pound Powdered Sugar
1/2 cup finely chopped pecans
2/3 cup toffee bits


For the Cake:
Preheat oven to 350ºF. Spray a sheet cake pan with non-stick cooking spray (or Bakers Joy). In a large bowl, mix together the flour, sugar, and salt. Next, in a medium saucepan, melt the butter over medium-high heat. Add the cocoa powder and whisk together. Once combined, add hot coffee & allow the mixture to boil for 30 seconds. Remove from heat and pour over flour mixture and stir it in to cool down the mixture.
In a measuring cup, whisk together the buttermilk, beaten eggs, baking soda, and vanilla extract. Pour buttermilk mixture into butter/chocolate mixture and whisk until well combined. Pour batter into the prepared sheet cake pan and bake at 350ºF for 20 minutes.
For the Icing:
While the cake is in the oven, it’s time to make the icing. Melt butter in a medium saucepan over medium high heat. Add the cocoa powder and whisk to combine. Turn off heat and add the milk, vanilla, and powdered sugar; stir together until well combined. Next add the chopped pecans and toffee bits, stir together, and pour icing over warm cake (spread it lightly with a spatula).
Allow to cool (if you have self control) and then cut into squares and serve! Hubs like his warm with a scoop of ice cream on top.

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