Preheat oven to 350°F. Spray a medium skillet (I used a 10-inch) with nonstick spray. Set aside.

In a medium saucepan, heat the water, cocoa, and butter over medium heat. Bring to a boil and then remove from the heat.

Meanwhile, in a large bowl, combine flour, sugar, baking soda, and salt. Stir to combine.

In a separate small bowl, lightly whisk the eggs. Whisk in the sour cream and vanilla and combine fully. Pour egg mixture over flour mixture and use a wooden spoon to stir until fully combined.

Pour chocolate mixture over flour batter and use a whisk or hand mixer to fully combine until fully smooth.

Pour mixture into skillet.

Bake for 30-35 minutes or until almost cooked through. The cake should no longer jiggle in the middle but a toothpick inserted in the middle may still have a bit of chocolate on it. If you prefer your cake fully cooked, cook until the toothpick comes out completely clean, about 35-40 minutes. (NOTE: This also depends on the size of your skillet. If you use a larger skillet, cook times will be less. It's great to check this recipe half-way through to monitor it's doneness)

After removing the cake from the oven, prepare your frosting.

In a medium saucepan over medium heat, combine the milk, cocoa, and butter. Bring to a boil.

Remove from the heat and add the powdered sugar. Use a hand mixer to beat the icing until fully smooth.

Stir in the pecan bits with a spoon.

Pour the icing over the warm cake and allow to cool another 10 minutes.

Serve garnished with ice cream and share with all of your friends! The more the merrier.