1 lb. butter
3 1/2 c. sugar
6 eggs
2 3/4 c. flour
1 tsp. salt
1 c. chopped pecans
1 tsp. vanilla
2/3 c. cocoa

Cream the butter and add sugar. Beat well in mixer until very light and creamy. Add eggs and continue to cream until well mixed. Mix flour, salt and cocoa together. Add to creamed mixture. Set mixer on low speed and allow to just mix thoroughly. Do not beat the mixture after the flour has been added. Fold in vanilla and pecans.

Grease and flour pans. Bake at 325 degrees until done, about 30 minutes. Makes two 9 x 13 inch pans. Put frosting on while still hot.

BUTTERCREAM FROSTING:

1/3 c. cocoa
1 lb. Domino confectioners' 10X sugar
1/4 lb. (1/2 c.) soft butter
1/8 tsp. salt
1 tsp. vanilla
3-4 tbsp. milk

Mix sugar and cocoa well. Cream 1/3 of the sugar and salt in large bowl. Blend extract, 2 tablespoons milk and remaining sugar into mixture. Gradually stir remaining milk into frosting until desired consistency is reached. Yield: Frosting for 2 pans brownies.