Preparation Steps

• Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
• In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
• In a separate bowl, whisk together eggs, buttermilk, oil, and vanilla extract.
• Add the wet ingredients to the dry ingredients and mix until just combined. Stir in the hot water (the batter will be thin).
• Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
• While the cake is baking, prepare the caramel pecan sauce. In a saucepan, combine brown sugar, butter, and evaporated milk. Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture is smooth. Remove from heat and stir in the chopped pecans.
• Once the cake is out of the oven, immediately poke holes all over the top with a fork or skewer. Pour the warm caramel pecan sauce evenly over the hot cake, allowing it to soak in.
• For the chocolate frosting, melt the semi-sweet chocolate and butter in a double boiler or microwave-safe bowl until smooth.
• In a bowl, whisk together melted chocolate mixture, evaporated milk, and vanilla extract until combined.
• Gradually add confectioners' sugar, mixing until the frosting reaches your desired consistency. Frost the cooled cake.
• Let the cake cool completely before serving.