Icing:

1 1/2 stick butter
6 tbsp. cocoa
1/4 c. milk
1 c. chopped pecans
1 1/2 box powdered sugar

Bring butter, milk and cocoa to a slow boil. Remove from heat and add vanilla, powdered sugar and nuts.

Cake:

1/2 c. buttermilk
2 c. self-rising flour
2 eggs well beaten

Mix water, butter, Crisco, and cocoa together and place in a saucepan. Bring to a boil. Take off stove. Add sugar, buttermilk, flour and eggs. Mix with a spoon. Pour into a greased and floured shallow baking pan (10 x 15).

Bake at 350°F for about 25 or 30 minutes or until done.