In a small saucepan, add 5 tablespoons cocoa, 2 sticks butter, and 1 cup water. Boil until everything is dissolved. Then in a medium bowl, 2 cups all- purpose flour, 2 cups sugar, 1 teaspoon baking soda, 1/2 cup buttermilk, 2 eggs (slightly beaten), and 1 teaspoon vanilla. Mix well. Add cocoa mix. Pour into a well greased and floured 10 x 15 x 1 inch jelly roll pan. Bake at 400 degrees for 25 minutes.

Icing: Combine 1 stick butter, 3 1/2 tablespoons cocoa, and 6 tablespoons milk in saucepan over medium heat until it boils. Cool for 5 minutes. Then add confectioners' sugar until of spreading consistency. Stir in 1 cup pecans.