1. Preheat your oven to 350°F (175°C). Grease a 13×18-inch sheet pan or line it with parchment paper.
2. In a medium saucepan over medium heat, combine butter, water, and cocoa powder. Stir until the butter is melted and the mixture is smooth. Remove from heat and set aside.
3. In a large mixing bowl, whisk together flour, sugar, baking soda, and salt. Pour the cocoa mixture into the dry ingredients and stir to combine.
4. Add the buttermilk, eggs, and vanilla extract to the batter, mixing until smooth and well combined. Pour the batter into the prepared sheet pan.
5. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cake is baking, prepare the caramel glaze. Warm the caramel sauce gently in a saucepan or microwave until it is pourable.
7. Once the cake is out of the oven, immediately pour the warm caramel sauce over the top, spreading it evenly. Sprinkle with chocolate chips and chopped pecans.
8. Let the cake cool slightly before serving, allowing the chocolate chips to melt and the caramel to set just a bit.

This recipe is quick and straightforward, perfect for a weeknight dessert or an impromptu gathering. Just as my grandmother taught me, feel free to follow your intuition if you think the cake needs a bit more of this or that—cooking is all about making it your own.