2 sticks butter (may use half Crisco)
4 tbsp. cocoa
1 c. water
2 c. sifted flour
2 c. sugar
1 tsp. baking soda
1/2 c. buttermilk
2 eggs
1 tsp. vanilla

Mix cocoa, butter and water in saucepan. Bring to a boil. Cool slightly. Sift flour, sugar and soda in large mixing bowl. Add cocoa mixture. Beat well. Add buttermilk, eggs and vanilla. Beat well. Pour in greased and floured jelly roll pan or cookie sheet. Bake at 375 degrees for 25 to 30 minutes. Five or ten minutes before cake is done, begin icing.

ICING:

6 tbsp. buttermilk
4 tbsp. cocoa
1 stick butter
1 box powdered sugar
1 tsp. vanilla
1/2 c. chopped nuts

Place buttermilk, cocoa and butter in saucepan. Bring to boil. Remove from heat. Add vanilla and powdered sugar. Beat well. Add nuts if desired. Pour on hot cake.