2 sticks butter
1/2 cups cocoa
2 cups sugar
1 cups sifted flour
4 eggs, beaten
1 cups pecans
1 teaspoon vanilla
1/8 teaspoon salt

Cream butter, cocoa, and sugar. Add eggs and remaining ingredients. Bake 25 minutes in a well-greased 8x16 inch pan at 325 degrees.

ICING:

2 cups sugar
1/2 cups milk
1/2 cups cocoa
1/2 lb. butter

Mix ingredients and cook in iron skillet over low heat. Stir until mixture boils. Let it boil hard for 1 minute. Cool for 5 minutes in mixing bowl and then beat until thick. Spread over fudge cake.