2 c. sugar
2 c. flour
1/4 tsp. salt
1 tsp. baking soda
3 tsp. cocoa
1 c. water
1/2 c. butter
1/2 c. shortening
1/2 c. buttermilk
2 eggs
1 tsp. vanilla

Mix dry ingredients in large bowl. In 2-quart saucepan, combine water, cocoa, butter and shortening; bring to boil, stirring occasionally. Pour hot mixture over dry ingredients; blend at low speed. Add buttermilk, eggs and vanilla; continue mixing until well blended.

Bake at 400°F for 20 minutes in greased and floured 17 x 11 x 3/4-inch pan. Frost while hot.

Frosting:

1/2 c. butter
1/2 c. cocoa
4 c. powdered sugar
6 tsp. milk
1 c. chopped pecans

Combine butter, cocoa and milk; heat to boiling. Pour over sugar and nuts; mix well. Spread on hot cake.