Chocolate Sheet Cake

Adapted from The Pioneer Woman

Cake:
1 cup AP or Cake Flour
1 cup Fine Sugar
1/8 tsp Salt
3 tbls Dark Cocoa Powder
1/2 cup Unsalted Butter
1/2 cup Boiling Water
1/4 cup Buttermilk
1 Egg
1 tsp Baking Soda
1 tsp Vanilla
Butter and Cocoa Powder for pan

Frosting:
1/4 cup Chopped Pecans (optional)
1/2 cup Unsalted Butter
3 tbls Cocoa Powder
4 tbls Milk
1 tsp Vanilla
8 oz (half a box) Powdered Sugar

Heat oven to 350 degrees. Butter a 13x9 sheet pan and dust with cocoa powder. Combine flour, sugar, and salt in medium mixing bowl. Melt butter in a saucepan; add cocoa powder. Stir in boiling water and simmer for about 1 minute. Pour chocolate mixture over flour and stir. Combine buttermilk, egg, baking soda, and vanilla; stir into batter. Spread evenly in pan and back for 20 minutes.

Fifteen minutes into baking, start the frosting. Lightly toast pecans. Melt butter in saucepan; add cocoa powder. Turn off heat and add milk, vanilla, and powdered sugar. Stir in pecans. Spread evenly over the warm cake. Makes 12 servings.