1 stick soft butter
1 c. sugar
2 rounded tbsp. cocoa
Dash salt
2 slightly beaten eggs
3/4 c. flour, sifted
1 tsp. vanilla
1/2 tsp. butter flavoring, optional
1 c. pecans

Bake at 325 degrees 25 minutes in 8-inch square pan.

FROSTING:

1/2 stick butter
2 c. confectioners sugar
Milk
Peppermint flavoring to taste
1 tsp. green food coloring

Mix ingredients adding enough milk for spreading consistency; frost cake.

Melt 2 squares chocolate with 1 tablespoons butter. Drizzle over frosted cake. Let chocolate set before cutting. Dip knife in warm water to keep chocolate from cracking when cutting.