Ingredients
1
cup (2 sticks) unsalted margarine, room temperature
1/2
cup plus 3 tbsp unsweetened cocoa powder
1
cup semisweet chocolate chips
1
pound powdered sugar (about 4 cups)
1
cup chopped pecans or walnuts
Directions
1.
Preheat oven to 350°F. Butter and flour 15 1/2x10 1/2x1-inch baking sheet. Whisk 1 cup water, 1/2 cup margarine, 1/2 cup cocoa powder, vegetable oil, 1 teaspoon vanilla and baking soda in large bowl to blend. Whisk in sugar, flour, salt, then buttermilk and eggs. Spread batter in prepared baking sheet. Sprinkle batter with semisweet chocolate chips. Bake cake until tester inserted into center comes out clean, about 20 minutes. Transfer cake in pan to rack.
2.
Meanwhile, melt remaining 1/2 cup margarine in heavy medium saucepan over medium heat. Remove from heat. Whisk in powdered sugar, whole milk, remaining 3 tablespoons cocoa powder and 1 teaspoon vanilla.
3.
Spread frosting over warm cake. Sprinkle with nuts. Cool cake completely in pan. (Can be prepared 1 day ahead. Cover and let stand at room temperature.) Cut into 24 pieces.
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