2 c. sugar
2 c. all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1 c. water
1 stick butter
1/2 c. vegetable oil
4 tbsp. cocoa
1/2 c. buttermilk
2 eggs, beaten
1 tsp. vanilla extract

Preheat oven to 400 degrees. Sift together sugar, flour, soda and cinnamon and set aside.

In a saucepan, place the water, butter, oil, and cocoa. Bring to a boil and pour over dry ingredients. Mix well and set aside.

Mix together beaten eggs, buttermilk and vanilla extract and add to chocolate batter. Pour into a greased and floured 9x13x2 inch pan. Bake at 400 degrees for 20 minutes.

Start Chocolate Icing about 5 minutes before cake is done and frost cake in pan while cake is hot.

CHOCOLATE ICING:

1 stick butter
4 tbsp. cocoa
6 tbsp. milk
1 (1 lb.) box powdered sugar
1 tsp. vanilla
1 c. chopped pecans

Place butter, cocoa and milk in a saucepan. Bring to a boil, being careful not to let it scorch. Add powdered sugar, vanilla and nuts. Spread on hot cake. When cool, cut into squares.