Chocolate Sheet Cake

This is absolutely, without a doubt, the best Chocolate Sheet Cake. Ever. It's moist, rich and even though it's made from very basic ingredients, it causes moans and groans from anyone who takes a bite.

Cake:
2 cups all-purpose flour
2 cups granulated sugar
¼ tsp salt
½ cup buttermilk
2 large eggs
1 tsp vanilla extract
1 tsp baking soda
½ lb (2 sticks) butter
4 heaping Tbsp cocoa powder

Icing:
1¾ sticks butter
4 heaping Tbsp cocoa powder
6 Tbsp milk
1 tsp vanilla extract
1 lb confectioners' sugar
½ cup finely chopped pecans (optional)

Directions:
1. Heat oven to 350ºF. You'll need a 12x16- to 18-inch rimmed baking pan.
2. Cake: In a large bowl, combine the flour, sugar and salt. Stir together and set aside. In another bowl, mix the buttermilk, eggs, vanilla and baking soda. Mix with a fork and set aside.
3. In a medium saucepan, melt the butter and the cocoa. Whisk together to combine. Meanwhile, bring 1 cup water to a boil.
4. Pour the boiling water into the ban. Allow to bubble for a moment, then turn off the heat.
5. Pour the chocolate mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture.
6. Stir together until smooth, then pour into ungreased pan and bake for 20 minutes or until a pick inserted in center comes out clean.
7. Meanwhile, make the icing. Melt the butter in a saucepan over medium-low heat. (I just wash out the same one I used for the cake. Makes me feel responsible and productive.)
8. Add the cocoa powder and stir until smooth. Add the milk and vanilla. Add confectioners' sugar. Stir together. Dump in the chopped pecans (if using) and stir until well combined.
9. Immediately after removing the cake from the oven, pour the warm icing over the top. You'll want to avoid doing much spreading, so try to distribute it evenly as you pour.

Variation: For a child's birthday, omit the pecans in the icing. Serve the cake with a large bowl of M&M's and allow kids to decorate it themselves.

(Makes one 12x18-inch cake.)