Preheat oven to 180°C (350°F). Grease and flour a 9×13-inch sheet pan.
In a large bowl, whisk flour, sugar, cocoa, baking soda, and salt.
In another bowl, whisk eggs, buttermilk, and vanilla.
In a saucepan, melt butter with hot water, bring just to a boil, then pour into dry ingredients. Stir well.
Add the egg mixture and mix until smooth. Batter will be thin.
Pour into pan and bake for 20–25 minutes until a toothpick comes out clean.
Icing:
In a saucepan, melt butter with cocoa and milk. Bring to a gentle boil, stirring.
Remove from heat and whisk in powdered sugar and vanilla until smooth and glossy.
Pour the warm icing over the hot cake and spread evenly.
Let set before slicing into squares.
Slice Serve and Enjoy
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