1 c. water
1 c. oil
1/4 lb. butter
4 tbsp. cocoa
2 c. flour
2 c. sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
1/2 c. buttermilk
2 eggs

Bring water, oil, butter and cocoa to a boil and set aside. Mix remaining ingredients well by hand. Add hot mixture to batter and mix well. Pour into greased and floured 9x13 inch pan. Bake at 350 degrees for 35 minutes.

FROSTING:

1/2 c. canned milk
1/4 lb. butter
4 tbsp. cocoa
1 lb. powdered sugar, sifted
1 tsp. vanilla
1 c. chopped pecans

Bring milk, butter, cocoa and vanilla to boil. Add powdered sugar and pecans. Mix well and pour over hot cake in pan.