A Note from Miss Kay■ Makes 20 to 24 servings
Cake
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
2 sticks (1/2 pound) butter
1/3 cup unsweetened cocoa powder
1 cup water
2 large eggs
1/2 cup buttermilk
11/2 teaspoons vanilla extract
Chocolate Pecan Frosting
1/2 stick (4 tablespoons) butter
3 tablespoons unsweetened cocoa powder
1/4 cup buttermilk
21/4 cups sifted powdered sugar
1/2 teaspoon vanilla extract
1/2 cup chopped pecans
1. For the cake: Preheat the oven to 350°F. Grease and flour a 10 x 15-inch or 9 x 13-inch baking pan (see Note).
2. In a large bowl, with an electric mixer, whisk together the flour, sugar, baking soda, and salt.
3. In a medium saucepan, combine the butter, cocoa powder, and water and bring to a boil over high heat, stirring constantly.
4. Pour the hot butter mixture into the flour mixture and beat on medium speed until well blended. Add the eggs, buttermilk, and vanilla and beat for 1 minute. The batter will be thin. Pour into the baking pan.
5. Bake until a wooden pick inserted into the center comes out clean, 20 to 25 minutes for a 10 x 15-inch cake, or 30 to 35 minutes for a 9 x 13-inch cake. Set aside on a wire rack while you make the frosting.
6. For the frosting: In a medium saucepan, combine the butter, cocoa powder, and buttermilk. Stir over high heat until the mixture boils. Remove from the heat and stir in the powdered sugar and vanilla. Beat with an electric mixer on medium speed until smooth. Stir in the pecans.
7. Pour the warm frosting over the warm cake, spreading evenly. Let the cake cool to room temperature on a wire rack before cutting.
It’s unusual to give a choice of pan sizes for a cake, but this one works equally well in either size, although they yield different results. The larger pan yields thin squares of cake that resemble a brownie. The smaller pan yields deeper, fluffier pieces that are more like traditional cake.