Preparation

• 1.

  Preheat your oven to 350°F (175°C). Grease and flour a large sheet pan (approximately 18x13 inches).

• 2.

  In a large bowl, whisk together flour, sugar, salt, and baking soda.

• 3.

  In a saucepan, combine butter, water, and cocoa. Bring to a boil over medium heat, stirring frequently. Once boiling, remove from heat.

• 4.

  Pour the hot chocolate mixture into the dry ingredients and mix until well combined.

• 5.

  In a separate bowl, beat the eggs and then add the vanilla extract and buttermilk. Mix until combined.

• 6.

  Gradually add the egg mixture to the chocolate batter and stir until smooth. If desired, fold in chopped pecans.

• 7.

  Pour the batter into the prepared sheet pan and spread evenly. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

• 8.

  While the cake is baking, prepare the frosting. In a saucepan over medium heat, melt the butter. Stir in cocoa powder and milk, and bring to a boil.

• 9.

  Remove the saucepan from heat and whisk in powdered sugar and vanilla extract until the frosting is smooth and well combined.

• 10.

  Once the cake is out of the oven, let it cool for about 10 minutes before spreading the warm frosting on top. Allow the cake to cool completely before serving.