Set your oven to preheat at 350°F. Thoroughly coat the inside of a Bundt pan with nonstick spray and set it aside.

In a medium mixing bowl, combine the chocolate cake mix with milk, melted butter, and eggs. Beat the mixture by hand or with a hand mixer until it is completely blended.

Transfer the batter into the prepared Bundt pan, spreading it evenly. Place the pan in the oven and bake for 45 to 50 minutes, or until a toothpick inserted into the center emerges with minimal crumbs.

Allow the cake to cool in the pan for 10 minutes. Then carefully invert onto a cake platter and let it cool entirely before applying the frosting.

In a small saucepan set over medium heat, combine the butter, cocoa powder, and milk. Whisk the mixture until the ingredients have fully melted and are smooth.

Remove the pan from heat and sift in the powdered sugar, whisking thoroughly until the frosting becomes glossy and lump-free. Stir in the chopped pecans until evenly distributed.

Drizzle the warm frosting over the cooled cake. Let the glaze firm up before slicing.