3 c. sifted flour
2 c. sugar
1/2 c. baking cocoa
2 tsp. baking soda
1 tsp. salt
1 c. cooking oil
2 c. water
2 tsp. vanilla
2 tsp. vinegar

Sift together flour, sugar, cocoa, baking soda and salt in mixing bowl. Make a well in center of dry ingredients. Add oil, water, vinegar and vanilla. Beat with electric mixer at medium speed 1/2 minute or just until blended. Pour in jelly roll pan that has been greased and floured. (This cake has no eggs.) Bake 30-40 minutes at 325 degrees.

ICING:

Melt in medium pan 1/2 cup butter and 1/4 cup cocoa. Add 6 tablespoons milk and bring to a boil. Remove from heat and gradually add, beating until smooth after each addition: 1 pound powdered sugar, 1 cup chopped pecans and 1 teaspoon vanilla. Spread on cake right from oven.