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Preheat Oven:
Heat oven to 350°F. Grease a 13×18-inch half sheet pan with nonstick spray.
Mix Dry Ingredients:
In a large mixing bowl, whisk together flour, sugar, and salt. Set aside.
Cook Cocoa Mixture:
In a medium saucepan over medium heat, melt the butter. Stir in cocoa powder until smooth. Add boiling water and bring to a gentle boil for 30 seconds. Remove from heat immediately.
Combine Wet and Dry:
Pour the hot cocoa mixture over the dry ingredients and stir well, scraping down the sides and bottom.
Add Remaining Wet Ingredients:
In a separate bowl, whisk together buttermilk, eggs, vanilla, and baking soda. Stir this into the batter until fully combined.
Bake:
Pour the batter into the prepared pan and smooth it out evenly. Bake for 15–20 minutes, or until the top springs back and edges begin to pull away from the sides.
Make the Frosting (While Cake Bakes):
In a clean saucepan over low heat, melt the butter. Stir in the cocoa powder until smooth.
Whisk in milk, vanilla, and powdered sugar until fully combined and smooth.
Remove from heat and stir in the chopped pecans.
Finish the Cake:
Pour the hot frosting directly over the warm cake as soon as it comes out of the oven.
Use an offset spatula to spread the frosting evenly to the edges.
Allow the frosting to set before slicing and serving.
Serving Size: Serves 12
Prep Time: 10 minutes
Cook Time: 20 minutes
Allergens: Milk, Gluten, Nuts
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