1 c. butter, softened
2 c. granulated sugar
4 eggs, at room temp.
1 tsp. vanilla
1 1/2 c. flour
1/3 c. unsweetened cocoa

1/3 c. unsweetened cocoa
3 c. powdered sugar
1/2 c. butter, melted
4-5 tbsp. milk
1/2 c. chopped pecans

Spray 13x9 inch baking pan with non-stick spray; set aside.

In large bowl, beat on high butter and sugar until light and fluffy. Add eggs, one at a time, beating well. Stir in vanilla.

In medium bowl, combine flour and cocoa; fold into butter. Spread batter into prepared pan. Bake 25-30 minutes at 350 degrees until toothpick comes out clean. Cool slightly.

For topping, in medium bowl, combine cocoa and powdered sugar. Stir in butter and enough milk to make a thick glaze. Spread over warm cake. (The heat from the cake will melt glaze slightly.) Sprinkle with pecans. Cool completely before cutting.