Ingredients

For the Cake:

• Cooking spray
• 2 teaspoons all-purpose flour
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• ¾ cup water
• ½ cup butter
• ¼ cup unsweetened cocoa
• ½ cup buttermilk
• 1 teaspoon vanilla extract
• 2 large eggs

For the Icing:

• 6 tablespoons butter
• ⅓ cup milk
• ¼ cup unsweetened cocoa
• 3 cups powdered sugar
• ¼ cup chopped pecans, toasted
• 2 teaspoons vanilla extract

Directions

1. Preheat oven to 375°.
2. To make the Cake: Coat a 15 x 10-inch jelly-roll pan with cooking spray, and dust with 2 teaspoons flour. Set prepared pan aside.
3. Lightly spoon flour into dry measuring cups; level with a knife.
4. Combine 2 cups flour and next 4 ingredients (2 cups flour through salt) in a large bowl; stir well with a whisk.
5. Combine water, ½ cup butter, and 1/4 cup cocoa in a small saucepan; bring to a boil, stirring frequently.
6. Remove from heat; pour into flour mixture. Beat at medium speed of a mixer until well-blended.
7. Add buttermilk, 1 teaspoon vanilla, and eggs; beat well.
8. Pour batter into prepared pan; bake at 375° for 17 minutes or until a wooden pick inserted in center comes out clean.
9. Place on a wire rack.
10. To make the Icing: Combine 6 tablespoons butter, milk, and ¼ cup cocoa in a medium saucepan; bring to a boil, stirring constantly.
11. Remove from heat, and gradually stir in powdered sugar, pecans, and 2 teaspoons vanilla.
12. Spread over hot cake.
13. Cool completely on wire rack.

Notes

You can also make this recipe in a 13 x 9-inch baking pan. Bake at 375º for 22 minutes.