1 stick butter
1 c. self-rising flour
1 c. sugar
4 eggs
1 lg. can chocolate syrup

Cream butter and sugar. Add eggs, one at a time. Add flour and chocolate syrup. Cook in greased tube or bundt pan at 350 degrees for 45 minutes. Cool in pan at least 5 minutes.

FROSTING:

1/2 stick butter
1/2 c. semi-sweet chocolate morsels
3/4 c. sugar
1/3 c. Pet milk
1/2 c. pecans

Combine butter, chocolate, sugar and milk. Bring to a boil. Cook 2 minutes. Add nuts and pour warm icing over cake.