Mix flour and sugar in a large bowl. Combine butter, baking cocoa, and water in a saucepan. Bring to a boil. Pour over flour mixture and stir to mix well. Mix baking soda with buttermilk in a small bowl. Stir into cake batter. Stir in eggs and vanilla. Pour batter into a greased 10x15-inch cake pan. Bake at 350° for 30 minutes or until wooden pick inserted near center comes out clean. Cool slightly on a wire rack. Pour warm Creamy Chocolate Frosting over warm cake. Let cool before cutting.
Creamy Chocolate Frosting:
Heat butter, baking cocoa, and milk in a saucepan until butter melts. Remove from heat. Beat in the powdered sugar, vanilla, and pecans. Let cool slightly. Yields about 3 cups.
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