Because it's BIG!

Ingredients:

FOR THE CAKE:
2 cups Flour
2 cups Sugar (use less. 1 1/2?)
¼ teaspoon Salt
4 Tablespoons (heaping) Cocoa
2 sticks Butter
1 cup Boiling Water
½ cup Buttermilk or a small carton of plain greek yogurt
2 whole Beaten Eggs (I use 1 whole egg, 1 egg white)
1 teaspoon Baking Soda
1 teaspoon Vanilla

FOR THE ICING:
½ cup Finely Chopped Pecans- toast them first.
1-3/4 stick Butter
4 Tablespoons (heaping) Cocoa
6 Tablespoons Milk
1 teaspoon Vanilla
1 pound minus ½ C Powdered Sugar (w/e)

Procedure: CAKE

In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool. (Don't bother washing the pot, you'll use later)
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

ICING:

While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.