- 1 stick (1/4 pound) unsalted butter
- 6 tablespoons milk
- 4 tablespoons unsweetened cocoa powder
- 1 (16-ounce) box confectioners' sugar
- 1 teaspoon vanilla extract
- 1 cup pecans, chopped
- Combine the butter, milk, and cocoa in a large saucepan and bring the mixture to a boil over medium heat, stirring occasionally. Remove the saucepan from heat, stir in confectioners' sugar and vanilla, and beat until smooth. Stir in the pecans and spread over the top of the cooled cake.