• Preheat the oven to 350 degrees.
• Grease an 18x13” (large jelly roll baking sheet) rimmed ½ sheet pan well with nonstick spray or shortening.
• a. Note: A large, rimmed cookie sheet, or a jelly roll pan will work for this recipe.
• In a large saucepan, melt the butter. Once melted, whisk in the water and Cocoa and bring to a boil over medium heat for 30 seconds.
• Remove the saucepan from the heat and let cool for 2 minutes, stirring in intervals. Then add the buttermilk, stirring with a whisk to combine. Set aside.
• In a large glass mixing bowl, combine the flour, granulated sugar, baking soda, and salt with a spoon or spatula and stir to combine.
• a. Note: Use a glass that can allow some* heat when the chocolate mixture is added.
• Pour the warmed chocolate mixture into the flour and mix by hand with a spatula. Once combined, add the sour cream, eggs, and vanilla. Continue mixing, and make sure to scrape the bottom and sides of the bowl.
• Pour the batter into the prepared pan and spread evenly with an offset spatula. Bake at 350 degrees for 12-15 minutes until the cake is cooked. While the cake is baking, make the icing.

For the Icing

• In a medium saucepan over low heat, melt the butter.
• Once melted, whisk in the cocoa powder and buttermilk until combined.
• Add 1 cup of confectioner sugar at a time, whisking each time until the sugar is combined. Add the vanilla extract with the final cup of powdered sugar, and then mix until smooth and blended.
• Remove from heat and fold in 1 cup of the chopped pecans.
• Pour the frosting over the warm cake and spread evenly over the top using the back of a spoon or spatula. Garnish the cake with the remaining pecans.
• Let it cool at room temperature for about 1 hour for the icing to set up.
• Serve immediately.