CAKE:

2 c. plain flour
2 c. sugar
1 stick butter
1/2 c. Crisco
1 c. water
3 1/2 tbsp. cocoa
1/2 c. buttermilk
2 eggs, beaten
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla

FROSTING:

1 stick butter
3 1/2 tbsp. cocoa
1/3 c. buttermilk
1 box 10X confectioners sugar
1 tsp. vanilla
1 c. chopped pecans (optional)

CAKE: Mix flour and sugar in large bowl and set aside. Put butter, Crisco, water, and cocoa in pan and bring to a boil. Pour into sugar and flour mixture and mix well. Add buttermilk, soda, eggs, and salt. Stir until well blended. Pour into greased 9x13 inch pan. Bake at 400 degrees for 20-30 minutes. Remove from oven and frost immediately--leave in pan.

FROSTING: Put butter, cocoa, and buttermilk in saucepan and cook until cocoa is dissolved and butter is melted. Remove from heat and add sifted confectioners' sugar and vanilla. Mix well. Put on hot cake, after poking holes in cake with a fork. Cool, cut and serve.