1 c. butter, softened
2 c. granulated sugar
4 eggs, room temperature
1 tsp. vanilla
1 1/2 c. all-purpose flour
1/3 c. unsweetened cocoa

ICING:

1/3 c. unsweetened cocoa
3 c. confectioners' sugar
1/2 c. butter, melted
4-5 tbsp. milk
1/2 c. chopped pecans

For the cake: In a large bowl, beat butter and sugar with electric mixer on high until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. In a medium bowl, combine flour and cocoa; fold into batter. Spread batter in a 13 x 9 inch pan that has been sprayed with a non-stick cooking spray; bake for 25-30 minutes in a 350 degree oven. Remove to wire rack to cool slightly.

For the icing: In a medium bowl, combine cocoa and confectioners' sugar. Stir in butter and enough milk to make a thick glaze; spread over the warm cake. Sprinkle with pecans and cool completely.