1 c. butter
2 c. sugar
3 eggs
3 c. all-purpose flour
1 c. buttermilk
1/2 c. warm water
3 tbsp. cocoa
1 tsp. baking soda
1 tsp. vanilla extract
Grated chocolate (optional)
Pecan halves (optional)
Caramel frosting

Cream butter; gradually add sugar, beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour alternately with buttermilk. Combine water, cocoa and soda, stirring well; add to flour mixture, beating well. Stir in vanilla.

Pour batter into 2 greased and floured 9 inch round cake pans. Bake at 350 degrees for 35 to 40 minutes or until toothpick inserted comes out clean. Cool in pans 10 minutes; remove from pans and cool completely on wire racks.

Spread caramel frosting between layers and on top and sides of cake. Sprinkle with grated chocolate and garnish with pecan halves, if desired. Yield: one 2 layer cake.