Preheat oven to 375°.
To prepare the cake, coat a 15 x 10-inch jelly-roll pan with cooking spray, and dust with 2 teaspoons flour. Set prepared pan aside.
Lightly spoon flour into dry measuring cups; level with a knife.
Combine 2 cups flour and next 4 ingredients (2 cups flour through salt) in a large bowl; stir well with a whisk.
Combine water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan; bring to a boil, stirring frequently.
Remove from heat; pour into flour mixture. Beat at medium speed of a mixer until well-blended.
Add buttermilk, 1 teaspoon vanilla, and eggs; beat well.
Pour batter into prepared pan;
bake at 375° for 17 minutes or until a wooden pick inserted in center comes out clean. Place on a wire rack.
To prepare the icing:
Combine 6 tablespoons butter, milk, and 1/4 cup cocoa in a medium saucepan; bring to a boil, stirring constantly.
Remove from heat, and gradually stir in powdered sugar, pecans (optional), and 2 teaspoons vanilla.
Spread over hot cake.
Cool completely on wire rack.
To prepare the cake, coat a 15 x 10-inch jelly-roll pan with cooking spray, and dust with 2 teaspoons flour. Set prepared pan aside.
Lightly spoon flour into dry measuring cups; level with a knife.
Combine 2 cups flour and next 4 ingredients (2 cups flour through salt) in a large bowl; stir well with a whisk.
Combine water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan; bring to a boil, stirring frequently.
Remove from heat; pour into flour mixture. Beat at medium speed of a mixer until well-blended.
Add buttermilk, 1 teaspoon vanilla, and eggs; beat well.
Pour batter into prepared pan;
bake at 375° for 17 minutes or until a wooden pick inserted in center comes out clean. Place on a wire rack.
To prepare the icing:
Combine 6 tablespoons butter, milk, and 1/4 cup cocoa in a medium saucepan; bring to a boil, stirring constantly.
Remove from heat, and gradually stir in powdered sugar, pecans (optional), and 2 teaspoons vanilla.
Spread over hot cake.
Cool completely on wire rack.
