HALF SHEET CAKE CARRIER RECIPES

Steps:

• Preheat the oven to 350°F
• Spread the pecans, which are for the icing, on a half sheet pan (13 x 8-inch baking pan) and toast in the oven for 5 to 7 minutes or until fragrant
• Set aside to cool, leaving the oven on
• For the cake, butter the bottom and sides of another half sheet pan (13 x 8-inch baking pan) and line with parchment paper
• Butter the top of the parchment paper
• In a large mixing bowl, combine the flour, sugar, cinnamon, cayenne and salt and set aside
• In a medium saucepan over medium heat, melt the 2 sticks butter
• Add the cocoa powder and stir
• Add the boiling-hot coffee and stir the mixture a few times to combine
• Pour the mixture over the dry ingredients and stir
• Let cool slightly, about 5 minutes
• (Tip: reserve the saucepan for the icing
• )  Meanwhile, in a small bowl, add the buttermilk, beaten eggs, baking soda, and vanilla and whisk together
• Stir the buttermilk mixture into the cocoa mixture until just combined
• Pour the batter into the prepared sheet pan and smooth with an offset spatula
• Bake until a toothpick inserted in the center of the cake comes out clean, 15 to 20 minutes, then transfer the pan to a rack
• While the cake is baking, finely chop the cooled toasted pecans
• For the icing, melt the butter in the reserved saucepan
• Add the cocoa powder, stir, then remove from the heat
• Add the cinnamon, cayenne, milk, vanilla and powdered sugar (a little at a time, if necessary) and stir until smooth
• Stir in the bourbon and pecans, then pour the warm icing over the warm cake
• Let cool completely in the pan before serving