2 cups self-rising flour
2 cups sugar
1 cup water
1 cup (2 sticks) butter
1/4 cup cocoa
1/2 cup buttermilk
2 eggs, slightly beaten
1 tsp. vanilla

Combine flour and sugar; mix well and set aside. Combine water, butter and cocoa in a heavy saucepan; bring to a boil, stirring constantly. Gradually stir into flour mixture. Stir in buttermilk, eggs and vanilla. Pour into a greased and floured 13x9-inch baking pan.

Bake at 350°F for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. While warm, prick surface at 1-inch intervals with a meat fork; spread with Chocolate Candy Frosting.

CHOCOLATE CANDY FROSTING:

1/2 cup (1 stick) butter
1/4 cup + 2 tbsp. evaporated milk
1/4 cup cocoa
1 (1 lb.) box confectioners' sugar, sifted
1 tsp. vanilla extract
1/2 cup chopped pecans or walnuts

Combine butter, evaporated milk and cocoa in saucepan. Bring to boil, stirring constantly. Stir in confectioners' sugar. Return to a boil. Immediately take off heat and add vanilla and chopped nuts. Stir constantly 3 to 5 minutes until frosting begins to lose its gloss.

Frost warm cake. Chill and cut.