2 c. sugar
2 c. flour
1/2 tsp salt

1 stick butter
1/2 c. Crisco
1 c. water
6 tbsp. cocoa
1 c. buttermilk
1 tsp. baking soda

FROSTING:

1 stick butter
4 tbsp. cocoa
6 tbsp. buttermilk
1 c. pecans, chopped

Mix dry ingredients and set aside. Bring to a boil butter, Crisco, water and cocoa; pour over dry ingredients. Stir. Add 2 eggs. Mix teaspoon baking soda with 1 cup of buttermilk and add to mix along with 1 teaspoon vanilla. Pour into greased and floured sheet cake pan. Bake at 350 degrees for 30 to 35 minutes.

For the frosting, bring butter, cocoa and buttermilk to a boil. Add pecans and a box of powdered sugar. Stir until smooth. Pour hot over warm cake.

Delicious when eaten warm with a cold glass of milk!