• Preheat oven to 350 degrees F.
• In a large bowl, combine cake flour and sugar.
• In a medium bowl, stir to combine eggs, baking soda, vanilla and buttermilk.
• On a double boiler, combine butter, water and cocoa and heat until butter is melted; stir to combine.
• Add butter mixture and egg mixture to bowl with flour-sugar mixture. Stir by hand until well mixed.
• Pour batter into a 9x13-inch greased baking pan.
• Bake 40 to 45 minutes or until a wooden pick inserted into the center comes out clean. Remove cake from oven, Cool in pan for approximately ½ hour.
• Once cake has cooled for approximately ½ hr, carefully “reverse” pan –thus removing cake from pan. Refrigerate cake, allowing it to cool at least 4 hrs before glazing or cutting.

For the 1886 Chocolate Glaze:

• In medium heavy-bottom saucepan over medium heat melt butter, cocoa and vanilla and stir until well blended; add powdered sugar. Whisk to combine and add buttermilk until a smooth pourable consistency.
• Cut cake into 2 ¼(9” side)x 2 ½”(13”side ) squares. Pour warm glaze over square cakes. Top with chopped toasted pecans(optional).