6 Tablespoons milk
1 cup chopped pecans
1/4 cup cocoa powder
1/2 cup butter (1 stick) or margarine
1 Tablespoon vanilla extract
16 ounces (3 1/2 cups) powdered sugar
Instructions
Cake:
Preheat the oven to 350°F
Spray a 13×18 inch baking sheet with nonstick cooking spray.
In a small saucepan, combine the butter, water and cocoa together.
Bring to a boil and remove from heat.
Sift the sugar, flour, salt and baking soda together in a large mixing bowl.
Pour the cocoa mixture over the flour and stir in.
Add the eggs, buttermilk, and vanilla and gently combine.
Pour into the greased pan and place in the middle of the oven. Bake for 15-18 minutes. The cake should “bounce” back when touched in the middle.
Frosting:
Melt the butter in a saucepan over the stove, or in a large bowl in the microwave. Stir in the cocoa and remove from the heat.
Sift the powdered sugar into the cocoa, and mix in the milk, vanilla and pecans.
Pour over the cake as soon as you remove it from the oven.
Let cool completely before serving.
ADVERTISEMENT
