2 c. sugar
2 c. all-purpose flour
1 c. butter
4 tbsp. cocoa powder
1 c. water
1/2 c. buttermilk
2 eggs, slightly beaten
1 tsp. baking soda
1 tsp. vanilla extract

ICING:

1/2 c. butter
4 tbsp. cocoa powder
1/3 c. milk
1/3 c. milk
1 (16 oz.) box confectioners' sugar
1 tsp. vanilla extract
1 c. chopped pecans

Preheat oven to 400 degrees. Combine sugar and flour in large mixing bowl. Combine butter, cocoa and water in saucepan and bring to a quick boil. Pour over sugar-flour mixture and stir well. Add buttermilk, eggs, baking soda and vanilla. Mix well. Pour into a greased baking pan that measures 14 to 15 inches long by 11 inches wide. Bake 20 minutes or until cake tests done.

Prepare icing 5 minutes before cake is done.

For icing, combine butter, cocoa and milk in a saucepan and cook over low heat until butter melts. Bring to a boil, remove from heat and confectioners' sugar, vanilla and pecans. Beat well. Spread on cake while it is still hot and in the pan.