2 c. sugar
2 c. flour
2 sticks butter, divided use
8 tbsp. cocoa, divided use
1/2 c. Crisco
1 c. water
1/2 c. buttermilk
2 tsp. vanilla, divided use
2 eggs, beaten
1 tsp. baking soda
6 tbsp. milk
1 - 2 c. chopped pecans
Powdered sugar (see below)

CAKE:

Sift together flour and sugar; set aside. In saucepan, bring to a boil and cook 1 to 2 minutes; 1 stick butter, 4 tablespoons cocoa, (Mildred uses 3, Gena uses 3 1/2 and Mary uses 1/4 cup), 1/2 cup Crisco and 1 cup water. Pour over flour mixture and stir to blend. Stir in buttermilk, (if you do not have buttermilk, put 1 1/2 tablespoons of vinegar into a measuring cup. Fill with milk to 1/2 cup mark. Let set for a few minutes. Works as well as buttermilk), 1 teaspoon vanilla, eggs and soda, (Gena adds 1 teaspoon salt here, too). Pour batter into a greased and floured 9 x 13 inch pan. Bake at 400 degrees for 20 to 25 minutes.

ICING:

Mix during last 10 to 15 minutes of cake's baking time. In saucepan, bring to a boil; 1 stick butter, (Gena uses 2 sticks), tablespoons cocoa, (Gena uses 5 and Mary uses 3 1/2), and milk. Add powdered sugar, 1 teaspoon vanilla, (Gena does not add vanilla), and chopped nuts. Pour over cake immediately upon removing from oven. Makes 15 large servings or 24 small ones.