2 c. flour
2 c. sugar
1/2 tsp. salt
1 c. Wesson oil
4 tbsp. cocoa
1 c. water
2 slightly beaten eggs
1/2 c. buttermilk
1 tsp. baking soda
1 tsp. vanilla

Mix in bowl the flour, sugar and salt. Bring to boil the oil, cocoa and water. Mix cocoa mixture and flour mixture together. Add slightly beaten eggs, buttermilk, soda and vanilla. Pour into greased and floured 11"x16"x2" pan. Bake at 350 degrees. Cake is done when it springs back lightly on touching, approximately 20 minutes.

FROSTING: Bring to boil 4 tablespoons cocoa, 6 tablespoons sweet milk and 1 stick butter. Remove from heat and add 1 box of confectioners' sugar, 1 cup chopped pecans, 1 teaspoon vanilla. Beat and spread on cake immediately after removing from oven.

1 tablespoon vinegar to 1 cup milk. Let stand at room temperature for 15 minutes. (Substitute for buttermilk.)