2 c. sifted flour
2 c. sugar
1/2 tsp. salt
1 stick butter
1/2 c. oil
1 c. water
6 tbsp. cocoa
1/2 c. buttermilk
1 tsp. baking soda
2 eggs
1 tsp. vanilla

Sift flour, sugar and salt. In a saucepan combine butter, oil, water, and cocoa. Cook, stirring until blended and comes to a boil. Remove from heat, and stir into flour mixture. Mix soda with buttermilk and add to flour mixture along with eggs and vanilla. Blend until smooth. Pour into a greased and floured 12x18 cookie sheet pan. Bake at 350 degrees exactly 20 minutes. In the meantime, prepare the following frosting: 6 tbsp. evaporated milk box confectioners' sugar 1 tsp. vanilla 2 tbsp. cocoa Chopped pecans (optional)

Heat butter and milk until butter is melted. Remove from heat; blend in sugar, vanilla, and cocoa. Stir until smooth. Blend in pecans. Pour on hot cake after removing it from the oven.