Categories: Desserts
Ingredients
- 1 cup unsalted butter, cubed and divided
- 2 cups granulated sugar
- 1 cup water
- 1/2 cup vegetable oil
- 1/2 cup whole buttermilk
- 2 large eggs, lightly beaten
- 1 1/2 tsp vanilla extract
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder, divided
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp kosher salt, divided
- 1/8 tsp ground nutmeg
- 1/3 cup whole milk
- 16 oz. bag confectioners' sugar
- 3/4 cup chopped toasted pecans, divided
Directions
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Preheat oven to 400. Spray a 15×10-inch rimmed baking sheet with baking spray with flour.
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In a large microwave-safe bowl, heat 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.
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Sift flour, 1/3 cup cocoa, baking soda, cinnamon, 1/4 tsp salt and nutmeg onto sugar mixture; beat at low speed just until combined, stopping to scrape sides of bowl. Spread batter into prepared pan.
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Bake until a wooden pick inserted in center comes out clean, about 20 minutes. Let cool in pan for 10 minutes.
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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 tsp salt onto milk mixture, and beat with a mixer at 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 temp for up to 3 days.