Preheat oven to 375.
To prepare cake, coat a 15x10-inch jelly roll pan with cooking spray; dust with 2 teaspoons flour.
Combine 2 cups flour and next 4 ingredients (2 cups flour through salt) in a large bowl; stir well with a whisk.
Combine water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan; bring to a boil, stirring frequently. Remove from heat; pour into flour mixture. Beat with a mixer at medium speed until well blended. Add buttermilk, vanilla and eggs; beat well.
Pour batter into prepared pan; bake at 375 for 17 minutes or until a wooden pick inserted in center comes out clean. Place on a wire rack.
To prepare icing, combine 6 tablespoons butter, milk and 1/4 cup cocoa in a medium saucepan; bring to a boil, stirring constantly. Remove from heat; gradually stir in powdered sugar, pecans and vanilla. Spread over hot cake. Cool completely on wire rack.
7 Points Each
You can also make this recipe in a 13x9-inch baking pan. Bake at 375 for 22 minutes.