Makes 1 (15Ă—10 inch cake)
Ingredients:
1 cup unsalted butter, cubed and divided
2 cups granulated sugar
1 cup water
1/2 cup vegetable or canola oil
1/2 cup whole buttermilk
2 large eggs, lightly beaten
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder, divided
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt, divided
1/8 teaspoon ground nutmeg
1/3 cup whole milk
1 (16-ounce) bag confectioners’ sugar
3/4 cup chopped toasted pecans, divided
- Preheat oven to 400 degrees. Spray a 15-10 inch rimmed baking sheet with baking spray with flour.
- In a large microwave-safe bowl, beat 1/2 cup butter on high until just melted, about 1 minute. Beat in granulated sugar, 1 cup water, oil, buttermilk, eggs and vanilla with a mixer at medium speed until combined,
- Sift flour, 1/3 cup cocoa, baking soda, cinnamon, 1/4 teaspoon salt, and nutmeg onto sugar mixture; beat at low speed until just combined, stopping to scrape sides of bowl. Spread batter into prepared pan.
- Bake until a wooden pick inserted in center comes out clean, about 20 minutes. Let cool in pan for 10 minutes.
- Meanwhile, in a large microwave-safe bowl, heat milk and remaining 1/2 cup butter on high until butter is just melted, about 1 minute. Sift confectioners’ sugar, remaining 1/3 cup cocoa, and remaining 1/4 teaspoon salt onto milk mixture, and beat with mixer on low speed until well combined. Stir in 1/2 cup pecans. Spread frosting onto warm cake. Sprinkle with remaining 1/4 cup pecans. Let cool completely on a wire rack. Store, covered, at room temperature for up to 3 days.