Gooey Texas Sheet Cake Skillet

How to make the cake:

Preheat oven to 350°F and spray your 10-inch skillet with non-stick spray.
Combine water, cocoa powder, and butter in a saucepan. Bring mixture to a boil and then remove from heat.
In a large mixing bowl, combine flour, sugar, baking soda, and salt.
In another bowl, whisk the eggs, and then whisk in the sour cream and vanilla extract. Pour this mixture into the flour mixture, and stir to combine.
Now pour the warm chocolate mixture into the flour mixture, and whisk to fully combine everything.
Pour the chocolate cake mixture into the skillet, and bake for 30-35 minutes at 350°F.

**NOTE: I like all my baked goods a bit on the gooey side. I have to play with times to get it where I like it.

How to make the frosting:

Combine milk, cocoa powder, and butter in a saucepan. Bring it to a boil.
Remove from heat and add in the powdered sugar. Use a hand mixer to beat until the frosting is fully smooth.
Use a spoon to gently stir in the pecan bits.
Pour the icing over the cake (still in the skillet) and give the cake about 10 minutes to cool before serving.
Top with scoops of ice cream, hand everyone a spoon, and have at it!