We can thank southern cookin' ingenuity for the use of Coca Cola in this delicious chocolate sheet cake with a scrumptious chocolate pecan frosting that's spread on the cake while it's still hot.

Coca Cola Sheet Cake

Cake:
2 cups granulated sugar
2 cups all-purpose flour
1/2 teaspoon salt
1 cup Coca-Cola (do not use diet)
1/2 cup vegetable oil
1/2 cup butter
3 tablespoons unsweetened (baking) cocoa
2 large eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract

Chocolate Pecan Frosting:
1/2 cup butter
6 tablespoons cream or milk
1 teaspoons vanilla extract
3 tablespoons unsweetened (baking) cocoa
1 (1-pound) box powdered sugar
1/2 to 1 cup chopped pecans

For Cake: Preheat oven to 350°F (175°C). Grease and flour a 11 x 17 x 1-inch jelly roll pan; set aside.
Whisk together the sugar, flour and salt in a large mixing bowl. Set aside.
In a small saucepan, bring the Coca-Cola, oil, butter and cocoa just to a boil. Remove from heat and pour the hot liquid mixture into the flour mixture and mix well.
In a small bowl, whisk together the eggs, buttermilk, soda, and vanilla; add to the Coca-Cola/flour mixture and mix well. Pour into the prepared pan.
Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Remove from oven and frost immediately.
Prepare the Chocolate Pecan Frosting while the cake is baking. Frost cake while it is still Hot. (This step is important, cake must be frosted while it is still hot.)
For Chocolate Pecan Frosting: In a saucepan, combine the butter and milk. Heat until the butter melts, beat in the remaining ingredients. Spread on the hot cake. Cool completely before serving.

Makes 12 to 15 servings.