Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup unsalted butter (2 sticks)
- 1 cup water
- 1/3 cup cocoa powder
- 2 cups granulated sugar
- 2 large eggs
- 3/4 cup buttermilk
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter (1 stick or margarine)
- 1/4 cup cocoa powder
- 6 tablespoons milk
- 16 ounces powdered sugar (3 1/2 cups)
- 1 tablespoon vanilla extract
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C) and grease a large baking sheet.
- Combine the butter, water, and cocoa powder in a small saucepan and bring to a boil, then remove from heat.
- Mix the sugar, flour, salt, and baking powder in a large mixing bowl.
- Pour the hot cocoa mixture over the flour mixture and stir until combined.
- Add the eggs and buttermilk, mixing just until combined.
- Pour the batter into the prepared baking sheet and bake for 15-18 minutes.
- For the frosting, melt the butter in a pot, then mix in cocoa powder and remove from heat.
- Sift in the powdered sugar and mix well before adding milk, vanilla, and pecans.
- Pour the warm frosting over the hot cake and let cool before serving.
Notes
For best results, sift the powdered sugar to avoid lumps in the frosting. You can substitute pecans with walnuts or omit nuts entirely if desired.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 40g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg