2 sticks butter
2 c. sugar
Dash of salt
4 whole eggs
1 c. flour
1/2 c. cocoa
1 tsp. vanilla
1 c. pecans

FROSTING:

1/2 box powdered sugar
1/2 stick butter
1/4 c. cocoa
3/8 c. evaporated milk

Cream butter and sugar. Break eggs in one at a time, stirring well. Add cocoa, flour, salt, vanilla and nuts. Do not over beat. Bake in greased 9"x13" pan at 350 degrees for 45 minutes. Ice as soon as they are done.

For icing, melt cocoa and butter into a saucepan. Using a mixer, alternate the sugar and milk to desired consistency.