• Begin by preheating the oven to 350°F and prepare a 13x18-inch sheet pan with parchment paper for easy removal.

For the Cake:

• In a medium bowl, combine flour, granulated sugar, brown sugar, baking soda, salt, and cocoa powder, whisking until the mix is uniform.
• In another bowl, blend the eggs, Greek yogurt, and vanilla extract until smooth and well combined.
• In a large saucepan, melt the butter over medium heat. Once melted, mix in water and cocoa powder, bringing the combination to a gentle boil before removing it from heat.
• Gradually incorporate the dry mixture into the saucepan, whisking until a smooth batter forms. Mix in the egg and yogurt mixture until incorporated.
• Pour the batter into the prepared sheet pan and spread it out evenly. Bake for 20 to 22 minutes, or until the edges begin to pull away from the sides. Allow it to cool for 10 minutes before applying frosting.

For the Frosting:

• While the cake cools, prepare the frosting. Melt the butter in a saucepan over medium heat, add cocoa powder, and bring to a boil while stirring occasionally. Remove from heat once it begins to boil.
• Blend in milk and vanilla extract, then gradually incorporate the powdered sugar until the mixture is smooth and glossy. Fold in half of the chopped pecans for added texture.
• Spread the warm frosting over the cake while it’s still warm, using a spatula for even coverage. Finish by sprinkling the remaining pecans atop for a delightful touch. Enjoy your cake!