bug's chocolate sheet cake

for the cake:
1 c butter
2/3 c water
1/2 c cocoa
1 tsp salt
2 c sugar
2 c flour
2 eggs
1 c buttermilk
2 tsp vanilla
1 tsp baking soda

for the frosting, add the following together:
1/2c butter, melted
3 tbsp cocoa
2 c sifted powdered sugar
1 tsp vanilla
3 tbsp milk
1 c finely chopped pecans (optional)

1. melt butter; whisk in water and cocoa.
2. add salt, sugar and flour.
3. in separate bowl, whisk eggs, milk, vanilla and baking soda
4. combine mixture and pour into a greased jellyroll pan (9x13).
5. bake at 375 for 25-30 minutes
6. ice while warm for glazy-type frosting (as shown) or cool completely for more traditional buttercreme texture.

this is super-moist and light. so, so, so tasty. don't expect it to rise much. i particularly love the texture with the pecans mixed in, but it's great either way. also makes a very pretty (very light) cupcake.