Cake:
1 cup butter
1 cup water
1/4 cup cocoa powder
2 cups flour
1 cup water
1/4 cup cocoa powder
2 cups flour
2 cups sugar
1/4 tsp salt
1/4 tsp salt
1/2 cup buttermilk
2 eggs, beaten
1/2 tsp baking soda
1 tsp vanilla
Glaze:
3/4 cup butter
1/4 cup cocoa
6 Tbsp milk
1 tsp vanilla
3-1/4 cups powdered sugar
1/2 cup finely chopped pecans
1/2 cup finely chopped pecans
Preheat oven to 350. Spray a half sheet pan with cooking spray. (Use the sheet pan you have with the highest edges for best results, at least 16 x 12!)
For the cake: In a saucepan,
add the butter, water and cocoa and bring to a boil. Let it boil for just a minute, then remove from the heat and let it sit for a minute or two. In a large mixing bowl whisk together the flour, sugar and salt. Pour the warm chocolate mixture over the flour mixture and stir together until combined with no lumps. Combine the buttermilk, eggs, baking soda, and vanilla. Whisk that mixture in to the chocolate mixture. Pour the batter in to your prepared sheet pan and make sure it is spread completely evenly. Smack the pan on the counter gently a couple of times times then bake at 350-degrees for 18-20 minutes until it's just baked through. Don't overcook! Let the cake cool for 15-20 minutes.
After the cake has cooled for 15-20 minutes, pour the glaze over the top of the cake so that it reaches the sides of the pan, then let the cake sit for at least an hour or two which will make it easier to slice.