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

1. Preheat oven to 400. Spray a 15×10-inch rimmed baking sheet with baking spray with flour.

2. 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.

3. 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.

4. Bake until a wooden pick inserted in center comes out clean, about 20 minutes. Let cool in pan for 10 minutes.

5. 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.

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