.5 c. butter
.5 c. Crisco oil
5 tbsp. cocoa
1 c. water
.5 tsp. salt
1 tsp. vanilla
2 c. sugar
2 c. plain flour
2 eggs
.5 c. buttermilk (with)
1 tsp. baking soda
.5 c. butter
5 tbsp. cocoa
.5 c. sweet milk
1 tsp. vanilla
1 box powdered sugar
1 c. chopped pecans

Buttermilk with the 1 teaspoon of baking soda added.

Bring the 1/2 cup butter, oil, cocoa, and water, to a boil and remove from heat.

Add the salt, vanilla, sugar, flour, eggs, and buttermilk with baking soda. Beat well.

Bake in a greased oblong 13 x 9 inch pan at 350 degrees for 30 minutes or until knife comes out clean. Let cool.

To make icing bring 1/2 cup butter, cocoa, vanilla, and sweet milk to a boil. Add the box of powdered sugar and 1 cup pecans, spread on cake while icing is hot. Garnish with whole pecans if desired.