Ingredients

For the Cake:

• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 1 ½ cups all-purpose flour
• ½ cup cocoa powder
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup chopped pecans

For the Frosting:

• 1 cup unsalted butter, softened
• 2 cups powdered sugar
• ½ cup cocoa powder
• ½ teaspoon vanilla extract
• 3–4 tablespoons milk

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Mix in the vanilla extract.
5. In a separate bowl, sift together the flour and cocoa powder.
6. Gradually fold the dry ingredients into the wet mixture until fully combined.
7. Stir in the chopped pecans gently.
8. Pour the batter into the prepared baking pan and spread evenly.
9. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool completely before frosting.

Frosting Instructions:

1. In a medium bowl, beat the softened butter until smooth.
2. Gradually add powdered sugar and cocoa powder, mixing until combined.
3. Add vanilla extract and milk one tablespoon at a time until desired consistency is reached.
4. Spread frosting evenly over the cooled cake.
5. Optional: Sprinkle extra chopped pecans on top for decoration.