1/2 c. (1 stick) butter
2 c. sugar
2 c. all-purpose flour
2 eggs
1 tbsp. vanilla
1/2 c. buttermilk
2 (1 oz. ea.) sq. unsweetened chocolate
1 c. hot water
1 tsp. baking soda

Melt chocolate in double boiler. While chocolate is melting, cream butter and sugar; add eggs. Add flour and milk alternately. Then add 1/2 cup of the hot water to the melted chocolate. Bring the other 1/2 cup water to a boil and add baking soda. Stir in chocolate immediately. Slowly add the chocolate to the batter and add vanilla.

Bake in greased and floured 9x12-inch pan about 1 hour at 325°F. Pulls away from sides of pan when done. Cake is at its best the third day. Not necessary to ice (but much better).

Icing:

1/2 c. (1 stick) butter
1/3 c. milk
4 tbsp. cocoa (I use 3)
1 (1 lb.) box powdered sugar
1 tsp. vanilla
1 c. chopped pecans

Melt butter; add milk and cocoa. Boil about 1 minute. Add remaining ingredients.