Chocolate Sheet Cake

I got this recipe off of Pioneer Woman after rave reviews from my friend Suzanne. I've made it a couple of times and it is really good. Although, I do recommend reading the directions and actually cooking the ingredients before throwing them all in the mixer. I kind of skipped that part this time and realized too late that I'd completely over looked a major part of the recipe. Amazingly enough, it still turned out pretty good although, not as good as the first time I made it. It's great for serving a large crowd. I'm not sure I completely agree with the "Best ever" title it was given but, than again, I haven't tried that many sheet cakes in my time.

Best Ever Chocolate Sheet Cake
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Difficulty: Easy
Servings: 24

Ingredients
CAKE Ingredients
2 cups Flour
2 cups Sugar
¼ teaspoons Salt
4 Tablespoons (heaping) Cocoa
2 sticks Butter
1 cup Boiling Water
½ cups Buttermilk
2 whole Beaten Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla
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FOR FROSTING:
½ cups Finely Chopped Pecans
1-¾ stick Butter
4 Tablespoons (heaping) Cocoa
6 Tablespoons Milk
1 teaspoon Vanilla
1 pound (minus 1/2 Cup) Powdered Sugar
Preparation Instructions

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.
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.
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.
Cut into squares and eat!