Pork Rind Texas Sheet Cake

1. Preheat the oven to 350°F. Spray or butter a half-sheet pan (13x18 inches) and line the bottom with parchment paper.
2. Combine the dry ingredients.
3. Whisk the All-purpose flour, Powdered sugar sifted, and pinch of Kosher salt together in a large mixing bowl.
4. In a saucepan over medium-low heat, combine the butter, water, and cocoa powder. Whisk until melted and smooth, and then bring to a simmer. Once simmering, remove from the heat.
5. Using a whisk or electric mixer, beat the hot cocoa mixture into the dry ingredients until combined. Beat in the buttermilk, eggs, and vanilla, followed by the baking soda, until combined.
6. Spread the batter into the prepared pan and bake for 25–28 minutes, or until a toothpick inserted in the center comes out clean.
7. Remove from the oven and set the pan on a wire rack to cool briefly, about 5–10 minutes.
8. To make the frosting, combine the butter, cocoa, and milk together in a saucepan and bring to a boil. Remove from the heat and stir in the pinch of Kosher salt and vanilla. Beat in the powdered Powdered sugar sifted with an electric mixer or by hand.