2 c. flour
2 c. sugar
1 tsp. baking soda
1 c. butter
4 tbsp. unsweetened cocoa
1 c. water
2 eggs, slightly beaten
1 tsp. vanilla
1/2 c. buttermilk
Chocolate Pecan Icing

Sift together flour, sugar, baking soda. In saucepan combine butter, cocoa, water and bring to a boil. Stir until smooth. Remove from heat. Combine eggs, vanilla, buttermilk and stir into flour mixture until blended. Add cocoa mixture and beat quickly until smooth. Pour into greased and floured 10 x 15 inch jellyroll pan. Bake at 350 degrees for 20 minutes. Frost cake while still hot with Chocolate Pecan Icing.

CHOCOLATE PECAN ICING:

1/4 c. buttermilk or sweet milk
4 tbsp. unsweetened cocoa
1/2 c. packed brown sugar
4 tbsp. butter
1 tsp. vanilla
2-1/2 c. powdered sugar
2/3 c. pecans, coarsely chopped

Combine buttermilk, cocoa, brown sugar and butter in saucepan. Bring to a boil. Cool slightly. Stir in vanilla and sugar, beat until smooth. Frost cake while it is still hot and sprinkle with pecans.