2 c. sugar
2 c. all purpose flour
1/4 c. cocoa
1/2 c. butter, 1 stick
1 c. water
1/2 c. oil
2 eggs
1/2 c. buttermilk
1 1/2 tsp. baking soda
1 tsp. vanilla

FROSTING:

1 (16 oz.) box powdered sugar
1 c. chopped nuts, toasted
1/4 c. cocoa
1/2 c. buttermilk
1 tsp. vanilla

Preheat oven to 350 degrees. Combine sugar, flour, and cocoa in large bowl. Melt butter with water and oil in small saucepan over medium high heat and bring to boil. Pour over dry ingredients and mix well. Add eggs, 1/2 cup buttermilk, baking soda, and 1 teaspoon vanilla and blend thoroughly. Pour into 18 x 11 inch rectangular roasting pan. Bake until tester inserted in center of cake comes out clean, approximately 20-25 minutes.

NOTE: I use a 10 x 12 inch pan and increase cooking time. It makes a thicker, heavier cake.)

Meanwhile, combine powdered sugar, nuts, and remaining cocoa in mixing bowl.

Remove cake from oven. Melt remaining butter in small saucepan over medium heat. Add to sugar mixture with remaining buttermilk and blend thoroughly. Immediately pour over cake, spreading evenly to edges. Let cake cool completely in pan.

This cake is sinfully delicious and will serve several people because it is very filling. The KEY ingredients is the buttermilk. Don't substitute regular milk, it's not the same!