Texas Sheet-Cake Fudge with THC-Infused Brown-Butter Pecan Praline Crunch (75 mg per square)

Texas Sheet-Cake Fudge with THC-Infused Brown-Butter Pecan Praline Crunch (75 mg per square)  

This is the dessert that ends every barbecue in the Lone Star State and starts a few fistfights over the last piece. Ultra-fudgy, crackly-topped Texas sheet cake, baked thin and soaked with a warm chocolate-pecan icing that’s been laced with 900 mg of clean distillate, then crowned with a shattering layer of brown-butter pecan praline that’s been hit with another 900 mg. One bite and you’ll swear the cattle are singing “Deep in the Heart of Texas” while you float above the smoker in a cloud of brisket-scented bliss.

Makes one 13 × 18-inch half-sheet → 24 massive squares  
Active time: 1 hour | Total time: 3 hours + overnight set  
Dosage: 75 mg THC per square (1800 mg total: 900 mg in the icing + 900 mg in the praline)

Start the distillate the day before  
- 2.86 oz flower testing 22 % THC → decarb at 237 °F for 57 minutes → cool in oven  
- Extract to flavorless 99 % distillate → final yield 1.8 g pure distillate = 1800 mg usable THC

Cake layer  
- 2 cups all-purpose flour  
- 2 cups granulated sugar  
- 1 tsp baking soda  
- 1 tsp kosher salt  
- 1 cup (2 sticks) unsalted butter  
- 1 cup water  
- ⅓ cup cocoa powder (natural, not Dutch)  
- ½ cup buttermilk  
- 2 large eggs  
- 2 tsp vanilla extract  

Bring butter, water, and cocoa to a rolling boil. Pour over dry ingredients, whisk smooth. Add buttermilk, eggs, vanilla. Pour into greased, parchment-lined 13 × 18-inch half-sheet pan. Bake 325 °F convection for 18–20 minutes (toothpick should have moist crumbs). Poke holes all over with a skewer while hot.

THC chocolate-pecan icing (900 mg)  
- ½ cup (1 stick) unsalted butter  
- ⅓ cup whole milk  
- ¼ cup cocoa powder  
- 1 lb powdered sugar  
- 1 tsp vanilla  
- 1 cup chopped toasted pecans  
- 900 mg flavorless distillate (0.9 g on a jewel scale)

Melt butter + milk + cocoa. Remove from heat at 180 °F. Whisk in powdered sugar and vanilla. When temp drops to exactly 95 °F, add distillate and whisk 10 seconds. Stir in pecans. Pour over hot cake and spread fast—it sets quick.

Brown-butter pecan praline crunch (900 mg)  
- 2 cups pecan halves  
- 1½ cups granulated sugar  
- ¾ cup heavy cream  
- 6 tbsp browned butter  
- 1 tsp kosher salt  
- 1 tsp vanilla  
- 900 mg flavorless distillate

Toast pecans 350 °F for 10 minutes. Cook sugar dry to deep amber caramel (350 °F). Remove from heat, carefully add cream + browned butter (it will bubble like crazy). Return to heat, cook to 240 °F. Off heat, add salt, vanilla, and when temp drops to 95 °F, add distillate. Stir in pecans. Pour over the still-warm iced cake and spread to edges. Let cool 2 hours, then chill overnight.

Cut cold with a hot, dry knife into 6 × 4 grid → 24 squares.

75 mg per square.  
Eat half and you’ll be two-stepping with your own shadow.  
Eat a whole one and you’ll wake up on the roof wearing nothing but boots and a cowboy hat, trying to rope the moon.  
Everything is bigger in Texas… including the body high. 🤠🇨🇱🔥