2 c. all-purpose flour
2 c. sugar
1 tsp. baking soda
1 c. water
1 c. butter
1/4 c. cocoa
1/2 c. buttermilk
2 eggs, slightly beaten
1 tsp. vanilla
Chocolate Candy Frosting

Combine flour, sugar and soda; mix well. Set aside. Combine water, butter and cocoa in a heavy saucepan, bring to a boil, stirring constantly. Gradually stir into flour mixture. Stir in buttermilk, eggs and vanilla.

Pour into a greased and floured 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 30 minutes or until tests done. While warm, prick surface at 1 inch intervals with a meat fork; spread with Chocolate Candy Frosting.

CHOCOLATE CANDY FROSTING:

1/2 c. butter
1/4 c. plus 2 tbsp. evaporated milk
1/4 c. cocoa
1 (16 oz.) pkg. powdered sugar, sifted
1 tsp. vanilla
1/2 c. chopped pecans or walnuts

Combine butter, milk and cocoa in a heavy saucepan; bring to a boil, stirring constantly. Stir in sugar, return to a boil, stirring constantly. Immediately remove from heat. Add vanilla and pecans, stirring constantly 3-5 minutes or until frosting begins to lose gloss.