Step 1

Preheat oven to 350°F. Spray a medium skillet (I used a 10-inch) with nonstick spray. Set aside.

Step 2

In a medium saucepan, heat the water, cocoa, and butter over medium heat. Bring to a boil and then remove from the heat.

Step 3

Meanwhile, in a large bowl, combine flour, sugar, baking soda, and salt. Stir to combine.

Step 4

In a separate small bowl, lightly whisk the eggs. Whisk in the sour cream and vanilla and combine fully. Pour egg mixture over flour mixture and use a wooden spoon to stir until fully combined.

Step 5

Pour chocolate mixture over flour batter and use a whisk or hand mixer to fully combine until fully smooth.

Step 6

Pour mixture into skillet.

Step 7

Bake for 30-35 minutes or until almost cooked through. The cake should no longer jiggle in the middle but a toothpick inserted in the middle may still have a bit of chocolate on it. If you prefer your cake fully cooked, cook until the toothpick comes out completely clean, about 35-40 minutes. (NOTE: This also depends on the size of your skillet. If you use a larger skillet, cook times will be less. It's great to check this recipe half-way through to monitor it's doneness)

Step 8

After removing the cake from the oven, prepare your frosting.

Step 9

In a medium saucepan over medium heat, combine the milk, cocoa, and butter. Bring to a boil.

Step 10

Remove from the heat and add the powdered sugar. Use a hand mixer to beat the icing until fully smooth.

Step 11

Stir in the pecan bits with a spoon.

Step 12

Pour the icing over the warm cake and allow to cool another 10 minutes.

Step 13

Serve garnished with ice cream and share with all of your friends! The more the merrier.