1/2 c. butter
1 c. sugar
2 eggs
3/4 c. flour
3 tbsp. cocoa
1/4 c. plus 1 tbsp. cream
1 tsp. vanilla
1 c. pecans
1/4 tsp. salt
Chocolate Icing

Cream butter and sugar, add eggs and beat. Add remaining ingredients, except vanilla, beat thoroughly. Fold in pecans. Pour into a floured and greased pan, 8 x 8 x 2 inch pan and bake at 350 degrees for 25 minutes. Cool and frost with your favorite icing.

FUDGE FROSTING (optional) :
4 1/2 tbsp. cocoa
2 1/4 c. sugar
6 tbsp. butter
1/2 tsp. salt
3/4 c. milk
2 tbsp. corn syrup

Bring to a rolling boil the above ingredients. Time it now and bring to a rolling boil for 1 minute. Add 1 teaspoon vanilla and beat until spreading consistency. Add 1 cup chopped pecans (optional). Can be cut in 1/2 for smaller amount. Can be used on cakes. Will frost a 2 layer cake or 1 baked in oblong pan.