2 c. flour
2 c. sugar
1 1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. cocoa
1 c. oil
1 c. buttermilk
2 eggs, beaten
3 tsp. vanilla
3/4 c. hot water

FROSTING:

4 tbsp. cocoa
6 tbsp. milk
1 stick butter
1 box powdered sugar
1 tbsp. vanilla
1 c. chopped pecans

Sift together flour, sugar, soda, salt and cocoa. Add oil, buttermilk, eggs, vanilla, and hot water, mix well. Bake in a greased 9x13 inch pan at 350 degrees for 30-40 minutes, until tests done with toothpick. Ice cake while still hot, straight out of the oven.

For icing: Melt butter in medium saucepan, add milk and cocoa and mix well. Bring to a boil, stirring constantly. Remove from heat and add powdered sugar and vanilla. Beat well with hand mixer and add pecans. Pour over still hot cake in baking pan.