This recipe has many names, and is a favorite in many organization cookbooks.

Put in a saucepan and bring to a boil:

1/2 c. butter (2 sticks)
4 tbsp. cocoa (not sweetened)
1 c. water

Sift together:

2 c. flour
2 c. sugar

(I put the 4 cups in a large bowl and stir well with a fork.)

Add the hot butter mixture.

Mix together:

2 eggs, well beaten
1 tsp. baking soda
1 tsp. vanilla
1/2 c. buttermilk (or sour milk)

Add this mixture to the mixing bowl and stir together. Pour into a well greased and floured 10x13x2 inch pan. Bake 350 degrees for 30 minutes.

After cake has been in the oven about 20 minutes, start making the icing:

ICING:

1/2 c. butter (2 sticks)
4 tbsp. cocoa powder (unsweetened)
6 tbsp. milk

Stirring constantly, bring to a rolling boil. Take from heat and add:

1 box powdered sugar (1 lb.)
1 tsp. vanilla
1 c. chopped pecans (optional)

Beat until smooth. Pour over cake while cake and icing are still hot. COOL and cut into squares to serve.

I have found, letting the cake cool about 10 minutes and the icing thicken a little before pouring onto the cake the results are better. I have everything ready i.e. measured and beaten before I start - then it goes fast.