Pioneer Woman Chocolate Sheet Cake

I'm not a big fan of Texas sheet cake, but I saw this recipe a few months ago and thought it looked good. I came across it again last week and decided to make it on Friday. It was really good, and honestly may replace brownies for me. I liked it better warm, though, unlike brownies, it still tasted fantastic the next day.
Umm... it makes an entire sheet, so plan on sharing. Or if (like me) you didn't think ahead, then just eat the whole thing yourself. Hello, badonkadonk butt.

FOR THE CAKE:
2 cups Flour
2 cups Sugar
1/4 teaspoon Salt
4 Tablespoons (heaping) Cocoa
2 sticks Butter
1 cup Boiling Water
1/2 cup Buttermilk
2 whole Beaten Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla

FOR FROSTING:
1/2 cup Finely Chopped Pecans (blech… leave ‘em out)
1-3/4 stick Butter
4 Tablespoons (heaping) Cocoa
6 Tablespoons Milk
1 teaspoon Vanilla
1 pound (minus 1/2 Cup) Powdered Sugar

Note: I use an 18x13 sheet cake pan.
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.

(I used a mix of Hershey's dark cocoa and normal cocoa and thought it tasted great that way. Google her recipe for pictures.)