Cook's Country is an American food magazine that gives us a recipe that has been tested for several times to give us the best workable version, just like it's sister the Cook's Illustrated, the difference is that Cook's Country is more rustic and simple, the magazine is much thinner than Cook's Illustrated but definitely doesn't lack in content. Most people prefer this magazine because the pictures are colored. For me personally I love them equally.
For this Texas sheet cake, I used my Jelly roll pan to bake this cake and it fits perfectly! Just like other people who tried this, it does look like a huge brownie batch instead of a cake, though it's not a bad thing, who doesn't like chocolates anyway. The frosting turns out so fudgy and sticky! Yum! What I particularly love about this is that I didn't need to bring out my mixer. Everything can be done by a whisk and a bowl. To save on electricity while preheating my oven, I evenly spread the cup of pecan on a clean dry jelly roll (yes the same one that I will bake the cake in) and threw it in the oven. Be sure to keep an eye on it, I gave it 5 minutes and checking it in between by taking it out and smelling it. You would know when it's done if the kitchen starts smelling nutty. As you can see from the picture these are not for people with nut allegy! Leave ou the nuts if you're allegic!
One of the amazing thing about this cake is that I don't need to wait for the cake to cool before frosting the cake. It's actually a must to slather the warm frosting over the freshly baked sheet cake as soon as it is out from the oven and strew about the chopped pecans. It was as easy as 1, 2, 3. And as hard as it might be not to dig in at once specially when the house smelling like warm chocolate cake, do wait for the icing to set before devouring it, it helps meld the flavors together.