Ingredients
Scale
2 cups All-purpose flour
2 cups Granulated sugar
1 cup Unsalted butter
1/4 cup Unsweetened cocoa powder
1 cup Water
1/2 cup Buttermilk
2 Large eggs
1 teaspoon Baking soda
1 teaspoon Vanilla extract
1/2 teaspoon Salt
1/2 cup Unsalted butter
1/4 cup Unsweetened cocoa powder
1/4 cup Milk
3 1/2 cups Powdered sugar
1 teaspoon Vanilla extract
1 cup Pecans, chopped (optional)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease and flour a 13×18-inch baking sheet
- In a large mixing bowl, whisk together the flour, granulated sugar, and salt. Set aside
- In a medium saucepan, combine 1 cup of butter, 1/4 cup cocoa powder, and 1 cup of water. Bring to a boil, then remove from heat
- Pour the hot butter mixture over the dry ingredients and stir until just combined
- In a separate bowl, whisk together the buttermilk, eggs, baking soda, and 1 teaspoon of vanilla extract
- Add the buttermilk mixture to the cake batter and stir until smooth
- Pour the batter into the prepared baking sheet and bake for 20-25 minutes, testing with a toothpick for doneness
- For the icing, melt 1/2 cup of butter and 1/4 cup of cocoa in a saucepan until smooth. Stir in 1/4 cup of milk and bring to a boil
- Remove from heat and whisk in powdered sugar and 1 teaspoon of vanilla until smooth. If desired, stir in chopped pecans
- Pour the warm icing over the hot cake immediately after it comes out of the oven and spread evenly
- Allow the cake to cool completely before cutting and serving
Notes
Ensure the cake is warm when adding the icing for best results.
You can refrigerate or freeze leftovers to enjoy later.
- Prep Time: 20 mins
- Cook Time: 20-25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 48 g
- Sodium: 200 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg