tsp. Baking Soda
Cup Cocoa, divided
tbs. Vanilla, divided
Cups Powdered Sugar
Cup Pecans, chopped and toasted
Preheat oven to 375 degrees. Coat a jell roll pan with cooking spray and dust with flour; set aside. Combine flour with next 4 ingredients in a large bowl. Combine water, butter and 1/4 cup cocoa in a saucepan; bring to a boil stirring frequently. Pour into flour mixture. Beat with a mixer at medium speed until well blended. Add buttermilk, 1 tsp. vanilla, and eggs; beat well. Pour batter into prepared pan and bake at 375 degrees for 17 minutes or until a wooden toothpick inserted in center comes out clean. Place on a wire rack. Combine 6 Tbs. butter, milk, and 1/4 cup cocoa in a saucepan. Bring to a boil stirring constantly. Remove from heat. Gradually stir in powdered sugar; stir in 2 tsp. vanilla and pecans. Spread over hot cake. Cool completely on wire rack.