1 c. water
4 heaping tbsp. cocoa
1 stick butter
2 tbsp. Crisco
2 c. sugar
2 c. flour, sifted
3/4 c. buttermilk
1 tsp. baking soda
2 eggs

In saucepan on stove, put water, cocoa, butter and Crisco. Bring to rapid boil. In mixing bowl, put sugar, flour, buttermilk with soda and eggs. As soon as mixture on stove comes to a boil, pour over dry mixture in bowl. Start electric mixer and beat well. (Will be thin.) Pour into greased and floured 15 x 10 x 1 inch pan; bake 20 to 25 minutes at 325 to 350 degrees.

Prepare icing and pour over cake as soon as cake comes from oven.

ICING:

1 stick melted butter
1 box powdered sugar
1 tsp. vanilla
4 heaping tbsp. cocoa
1/2 c. evaporated milk
1 c. nuts, chopped

Melt butter and cocoa over very low heat; add sugar, vanilla and milk, a little at a time. Beat and then add nuts. Spread on cake; let cake cool.