2 blocks butter
1/4 c. cocoa
1 c. water
2 c. self-rising flour
2 c. sugar
1 tsp. baking soda
2 eggs
1/2 c. buttermilk
1 tsp. vanilla
1 c. pecans
1 cake pan, 13 x 9 inches

Add 2 blocks butter, 1/4 cup cocoa, 1 cup water. Cook until mixture comes to a full rolling boil. Sift together 2 cups flour, 2 cups sugar, 1 teaspoon baking soda.

Pour the cocoa mixture over the flour mixture and stir well. Beat the eggs. Add buttermilk and vanilla and add to cocoa and flour mixture.

ICING:

1 block butter
1/3 c. cocoa
6 tbsp. milk

Add all ingredients and heat, but do not boil. Add 1 box sifted confectioners' sugar. Beat, add nuts and pour over hot cake. Cook at 375 degrees for 30 minutes.