Charlotte's Cocoa Cake

Ingredients

• 1 cup butter 
• 0.5 cup buttermilk 
• 2 large eggs lightly beaten
• 2 cups flour all-purpose
• 2 cups granulated sugar 
• 0.5 cup milk 
• 2 cups powdered sugar 
• 1 teaspoon salt 
• 0.5 cup cocoa powder unsweetened
• 2 teaspoons vanilla 

Equipment

• bowl
• frying pan
• oven
• whisk
• baking pan
• toothpicks

Directions

1. Preheat oven to 35
2. Grease and flour a 9- by 13-inch baking pan; set aside.
3. In a large bowl, cream together granulated sugar and 3/4 cup butter.
4. Add eggs, buttermilk, and 1 teaspoon vanilla and beat until well blended.
5. In a small bowl, whisk 1/4 cup cocoa in 1 cup boiling water.
6. Add to sugar mixture and beat to blend. In a medium bowl, combine flour, salt, baking soda, and cinnamon.
7. Add to sugar-cocoa mixture and beat on low speed to combine thoroughly.
8. Pour batter into prepared baking pan.
9. Bake 25 to 30 minutes, until a toothpick inserted in the center comes out clean.
10. In a 2-quart pan over high heat, whisk together remaining 1/4 cup cocoa and the milk and bring to a boil.
11. Remove from heat and add remaining 1/4 cup butter, cut into small pieces, and stir until melted.
12. Whisk in powdered sugar and remaining 1 teaspoon vanilla.
13. Mix until smooth. Stir in pecans (if using).
14. Pour mixture over the still-warm cake.
15. Serve warm or at room temperature.