Ingredients:
- 2 cups All-Purpose Flour
- 2 cups Granulated Sugar
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 cup (2 sticks) Unsalted Butter
- 1 cup Water or Brewed Coffee
- 1/4 cup Unsweetened Cocoa Powder (Natural)
- 2 Large Eggs
- 1/2 cup Buttermilk
- 1 teaspoon Vanilla Extract
- 1/2 cup (1 stick) Unsalted Butter (for glaze)
- 1/4 cup Unsweetened Cocoa Powder (Natural, for glaze)
- 1/4 cup Milk (Whole or 2%)
- 3 1/2 cups Powdered Sugar (Sifted)
- 1 teaspoon Vanilla Extract (for glaze)
- 1 cup Chopped Pecans (Toasted)
Instructions:
- Preheat the oven to 350°F (175°C). Lightly grease and flour a 13x18 inch sheet pan, or line with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, baking soda, and salt.
- In a medium saucepan, combine 1 cup butter, water (or coffee), and 1/4 cup cocoa powder. Bring this mixture to a rolling boil over medium heat, stirring constantly, then remove immediately from heat.
- Pour the hot cocoa mixture directly into the dry ingredients and stir vigorously until a smooth batter forms.
- In a separate small bowl, lightly whisk the eggs, buttermilk, and 1 teaspoon vanilla extract. Pour this mixture into the batter and stir just until combined and uniform in color.
- Pour the batter into the prepared sheet pan, spreading evenly. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes or immediately after removal, prepare the glaze. In a clean saucepan, combine the remaining 1/2 cup butter, 1/4 cup cocoa powder, and milk. Bring to a boil, stirring constantly, then remove from heat.
- Whisk the powdered sugar into the hot liquid gradually until smooth. Stir in the remaining 1 teaspoon vanilla extract and the chopped pecans.
- Immediately pour the warm glaze over the still-warm cake, spreading quickly with a spatula to cover the entire surface before the frosting sets.
- Allow the glaze to set completely at room temperature (about 30–45 minutes) before slicing and serving.