FOR THE CAKE:

                1 cup Flour

                1 cup Sugar

                1/8 teaspoon Salt

                2 Tablespoons (heaping) Cocoa

                1 stick Butter

                1/2 cup Boiling Water

                1/4 cup Buttermilk

                1 whole Beaten Eggs

                1/2 teaspoon Baking Soda

                1/2 teaspoon Vanilla


                FOR FROSTING:

                1/4 cups Finely Chopped Pecans

                7 Tablespoons Butter

                2 Tablespoons (heaping) Cocoa

                3 Tablespoons Milk

                1/2 teaspoon Vanilla

                2  Cups Powdered Sugar


Note: Recipe scaled to use a 9x13 sheet cake pan.

In a mixing bowl, combine flour, sugar, and salt.

In a saucepan, melt butter. Add cocoa. Stir together. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour heated mixture over flour mixture, and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten egg, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for around 15 minutes.

While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa to butter, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.

Cut into squares, and serve.