1 cup buttermilk
½ cup (1 stick) salted butter
2 cup brown sugar
1 tablespoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
2 tablespoons cocoa powder (I used dark cocoa powder, Hershey’s Special Dark)
½ cup (1 stick) salted butter, softened
6 tablespoons evaporated milk
1 cup dark brown sugar
1 cup chopped pecans
Preheat oven to 350°F. Grease and flour 13x9x2″ baking/cake pan.
In a saucepan, heat the buttermilk and butter, until butter melts. Transfer to a mixing bowl.
Add the brown sugar, eggs and vanilla, and beat together.
Whisk together the dry ingredients; flour, baking soda, cocoa powder. Gradually add the dry ingredients into the wet mixture. Mix until just incorporated. Don’t over mix.
Pour into greased and floured 13x9x2″ baking/cake pan. Bake at 350°F for about 20-25, until cake tester or toothpick comes out clean from center of cake.
While cake is baking combine icing ingredients, except for pecans, until smooth. As soon as cake is done, spread icing on top, and sprinkle with pecans. Switch oven to broil. Return cake to bottom rack of oven, and broil until icing bubbles (about 4-5 minutes). Watch carefully. When icing bubbles, remove from oven, slightly cool, cut in square and serve.