Cake:

1 stick butter
1 c. sugar
1 c. self-rising flour
4 eggs
1 can Hershey's syrup

Frosting:

1 stick butter
4 tbsp. cocoa
6 tbsp. evaporated milk
1 tsp. vanilla
1 c. pecans, broken
1 box confectioners sugar

Cream butter, eggs and sugar together. Add the flour and syrup; mix together well. Put in a greased and floured 13 x 9-inch pan and bake at 350°F for 30 minutes.

Frosting: Put milk, butter and cocoa in a saucepan. Mix well and bring to a boil. Stir constantly to keep from burning. Take off the heat and add the confectioners sugar and the vanilla. Add pecans. Spread this mixture over the cake 5 minutes before the cake is done.