A big, flat classic. Toasty nuts and fudgy cake get topped with a thin, crackly glaze. It’s easy and since it first appeared in the magazine in 2000, it's been a staff and reader favorite.
Serves 20 (serving size: 1 piece)
1. Preheat oven to 375°.
2. Coat a 15 x 10-inch jelly-roll pan with cooking spray; dust with 2 teaspoons flour. Set aside.
3. Weigh or lightly spoon 9 ounces (2 cups) flour into dry measuring cups; level with a knife. Combine 9 ounces flour and next 4 ingredients (through salt) in a large bowl. Combine 3/4 cup water, 1/2 cup butter, and 1/4 cup cocoa in a saucepan; bring to a boil, stirring frequently. Pour into flour mixture. Beat with a mixer at medium speed until well blended. Add buttermilk, 1 teaspoon vanilla, and eggs; beat well. Pour batter into prepared pan. Bake at 375° for 17 minutes or until a wooden pick inserted in center comes out clean. Place on a wire rack.
4. Combine 6 tablespoons butter, fat-free milk, and 1/4 cup cocoa in a saucepan. Bring to a boil, stirring constantly. Remove from heat. Gradually stir in powdered sugar; stir in 2 teaspoons vanilla and pecans. Spread over hot cake. Cool completely on wire rack.