2 c. sifted cake flour
2 c. sugar
1 stick butter
1/2 c. oil
1 c. water
3 tbsp. cocoa
1/2 c. buttermilk
1 tsp. baking soda
2 eggs, beaten
1/8 tsp. salt
1 tsp. vanilla

Mix flour and sugar together. Combine butter, oil, water and cocoa in a saucepan and bring to a boil. Pour chocolate mixture over flour mixture and mix well. Dissolve baking soda in buttermilk.

For the chocolate mixture, add beaten eggs, salt, vanilla and the buttermilk baking soda mixture (beating after each addition). Pour into a large greased and floured pan.

Bake at 350°F for 20 minutes.

Note: When using a smaller pan, bake for about 30 minutes.

Icing:

1 box confectioners sugar
1 stick butter
3 tbsp. cocoa
6 tbsp. milk
1 tsp. vanilla
1 c. pecans, chopped (optional)

Combine butter, cocoa and milk in a saucepan and bring to a boil. Remove from heat just after it comes to a boil and add the sugar and vanilla. Mix well. Add chopped pecans, walnuts, etc. if you like. Spread on top of the cake while still warm.

Note: This is a very moist cake and keeps well.