Step 1

Preheat the oven to 325°F. Spray a 15 x 10 x 1 inch jelly roll pan with baking spray. Set aside. Spread pecans on another baking sheet in a single layer. Toast for 6-8 minutes or until fragrant. Set aside.

Step 2

In a medium-size mixing bowl, use a whisk to sift together flour, granulated sugar, brown sugar, baking soda and salt.

Step 3

In a separate bowl, stir together, boiling water and cocoa until dissolved. Add melted butter, mix well. Pour over dry ingredients. Add buttermilk, vanilla and eggs. Mix with a whisk until fully combined

Step 4

Pour batter evenly into pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes back clean.

Step 5

5 minutes before the end of baking, begin preparing the frosting.

Step 6

In a medium-size saucepan over medium-high heat melt together butter, cocoa powder and cream. Bring to a simmer, whisking until smooth. Do not boil. Remove from the heat. Add vanilla.

Step 7

Use an electric mixer to beat in the powdered sugar one cup at a time. Beat until smooth. Mix in toasted pecans. Spread evenly on hot cake. May add additional cream 1 Tbsp at a time, if needed to thin. Don't thin too much, it will melt on the hot cake making it easy to spread.

Step 8

Place on a cooling rack to cool before cutting. Leftovers may be stored at room temperature or chilled.