2 c. sugar
2 c. flour

Sift together. 1/2 c. Crisco 4 tbsp. cocoa 1 c. water 1/2 c. buttermilk 1 tsp. baking soda 2 eggs, slightly beaten 1 tsp. vanilla

Put butter, Crisco, cocoa and water into a saucepan. Bring to a boil. Pour over flour and sugar mixture. Mix well. Add to batter: 1/2 cup buttermilk with 1 teaspoon baking soda, add to the buttermilk, 2 eggs and vanilla; mix well. Pour into a 16"x11" sheath pan. Bake at 350 degrees. You can bake it in a 9"x13" cake pan. Pour icing on cake after it's done and put back in oven for no more than 2 minutes.

FROSTING:

1 stick butter
4 tbsp. cocoa
6 tbsp. milk
1 box powdered sugar
1 tsp. vanilla
1 c. chopped pecans

Bring to a boil in a saucepan the butter, cocoa and milk. Remove from heat and add the powdered sugar, vanilla and pecans. Spread on cake right before or when it's done and put back in the oven for no more than 2 minutes.