1/2 c. Crisco
1 stick butter
6 tbsp. cocoa
1 c. tap water

Melt in boiler. Bring to boil and set aside.

Sift together 2 cups plain flour and 2 cups granulated sugar. Pour over hot mixture over sugar and flour and mix thoroughly. Add 1/2 cup buttermilk to which has been added 1 teaspoon baking soda. Add 2 eggs and 1 teaspoon vanilla. Mix well. Pour in greased and floured pan and bake 40-45 minutes at approximately 350 degrees.

TOPPING:

1 stick butter
4 tbsp. cocoa
6 tbsp. buttermilk
1 box powdered sugar
1 tsp. vanilla
1 1/2 c. chopped pecans, approximately
1 tsp. butter flavoring; optional

Bring butter, cocoa, and buttermilk to a boil. Remove from heat and add rest of ingredients. Mix together by hand and pour over cake while both cake and topping are still hot. Set aside and cool thoroughly before cutting, preferably overnight.

Use pan about 13 x 9 1/2 x 2 inches.