2 c. flour
2 c. sugar
1 c. water
1 1/2 c. butter
6 tbsp. cocoa
2 eggs
1 tsp. baking soda
2 tsp. vanilla extract
1/2 c. buttermilk
6 tbsp. evaporated milk
1 (1 lb.) box confectioners' sugar
1 c. chopped pecans (opt.)

Sift flour and sugar together into bowl. Mix water, 1 cup butter and 3 tablespoons cocoa in saucepan; bring to a boil. Pour over flour mixture; blend well. Add eggs, soda, 1 teaspoon vanilla, buttermilk and beat until smooth. Pour into greased 9"x13" pan. Bake in preheated 400 degree oven for 20 minutes, or until cake pulls away from side of pan.

Combine remaining 1/2 cup butter, evaporated milk and remaining 3 tablespoons cocoa in saucepan; bring to a boil. Remove from heat, stir in confectioners' sugar, pecans and remaining 1 teaspoon vanilla; mix until well blended. Pour icing over hot cake in pan. Icing will be firm when cool.