A delightful and rich chocolate sheet cake with a smooth pecan frosting.
Preheat your oven to 400°F (200°C) and grease a sheet cake pan.
Greasing the pan ensures the cake doesn't stick, making it easier to serve.
In a saucepan, melt the butter with water and cocoa powder, stirring until smooth.
Stir constantly to prevent the cocoa from burning.
Pour the cocoa mixture over the flour and sugar in a mixing bowl and mix until combined.
Mix just until combined to avoid overworking the batter.
Add the buttermilk, eggs, baking soda, and vanilla extract to the bowl and mix until smooth.
Ensure the batter is smooth and free of lumps for an even bake.
Pour the batter into the prepared pan and bake for 20 minutes or until the edges pull away from the pan.
Check for doneness by inserting a toothpick into the center; it should come out clean.
In a saucepan, melt the butter with milk for the icing, then remove from heat.
Use low heat to prevent the milk from scorching.
Stir in the powdered sugar and vanilla extract until smooth, then fold in the pecans.
Fold gently to keep the pecans evenly distributed.
Spread the icing over the cooled cake evenly.
Ensure the cake is completely cool to prevent the icing from melting.
Slice and serve the cake, enjoying its rich chocolate flavor.
Serve with a dollop of whipped cream or a scoop of ice cream for an extra treat.
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