"It may actually be a brownie…but who cares?"
For the cake:
2 cups flour
2 cups granulated sugar
1 teaspoon baking soda
1 pound butter
1 cup water
4 tablespoons unsweetened cocoa
1 cup buttermilk
2 eggs, beaten
1 teaspoon vanilla
For the frosting:
1/2 pound butter
4 tablespoons unsweetened cocoa
6 tablespoons buttermilk
1 16-ounce box powdered sugar
1 teaspoon vanilla
1 cup pecans, chopped
To make the cake: Preheat oven to 400°F. Mix flour, sugar and baking soda in a mixing bowl. Melt butter, and add water and cocoa. Stir until well mixed. Bring cocoa mixture to a boil, and pour into flour mixture. Add buttermilk, beaten eggs and vanilla. This will be a thin batter. Pour into cookie sheet (with high sides). Bake for 25–30 minutes. Let cool slightly, and pour on frosting.
To make the frosting: Mix the first three frosting ingredients in a saucepan, and bring to a boil. Stir in remaining ingredients until smooth. Pour frosting on cake.
Both frosting and cake should be warm when icing. Refrigerate for a least 2 hours before serving.