Ingredients
2
cups Gold Medal™ all-purpose flour
2
cups granulated sugar
1/4
teaspoon salt
1
cup butter
1
cup water
3
tablespoons unsweetened baking cocoa
1/2
cup buttermilk
1
teaspoon baking soda
1
teaspoon vanilla
2
eggs, slightly beaten
1/2
cup butter
3
tablespoons unsweetened baking cocoa
6
tablespoons milk
2 1/2
cups powdered sugar
1
teaspoon vanilla
1
cup chopped pecans
Preparation
Heat oven to 325°F. Spray 15x10x1-inch baking pan with cooking spray.
In large bowl, stir together flour, granulated sugar and salt; set aside.
In 2-quart saucepan, heat 1 cup butter, the water and 3 tablespoons baking cocoa to boiling. Remove from heat. Pour over flour mixture in bowl; stir until well mixed. Add buttermilk, baking soda, 1 teaspoon vanilla and the eggs; stir until well blended. Pour into pan, spreading evenly.
Bake 22 to 25 minutes or until toothpick inserted in center comes out clean.
Meanwhile, in another 2-quart saucepan, heat 1/2 cup butter, 3 tablespoons baking cocoa and the milk to simmering. Remove from heat. Beat in powdered sugar and 1 teaspoon vanilla with whisk until smooth. Stir in pecans.
Pour frosting over hot cake. Cool completely before cutting, about 1 hour.
