Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup butter (2 sticks)
- 1 cup water
- 1/3 cup cocoa powder
- 2 cups granulated sugar
- 2 eggs
- 3/4 cup buttermilk
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup 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 175°C (350°F).
- Grease a baking sheet (approximately 33×46 cm) with baking spray.
- Combine butter, water, and cocoa powder in a small pot. Bring the mixture to a boil and then remove it from heat.
- Sift sugar, flour, salt, and baking soda into a large mixing bowl.
- Pour the cocoa mixture over the flour mixture and stir well.
- Add eggs, buttermilk, and vanilla and mix gently.
- Pour the batter onto the prepared baking sheet and place it in the center of the oven. Bake for 15-18 minutes. The cake should spring back slightly when touched in the center.
- Melt the butter in a saucepan or in a large bowl in the microwave.
- Stir in cocoa powder and remove from heat.
- Sift the powdered sugar into the cocoa-butter mixture and then stir in milk, vanilla, and chopped pecans.
- Pour the frosting over the cake immediately after it comes out of the oven.
- Allow the cake to cool completely before serving.
Notes
This cake can be made a day ahead and stored at room temperature. You can also freeze it for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 35g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg