• 2 cups sugar
• 2 cups flour
• 1 tsp baking soda
• 1 cup water
• 1 stick butter
• 1 tsp vanilla
• ½ cup cooking oil
• 4 tsp cocoa
• 1½ tsp salt
• 2 eggs, beaten
• ½ cup buttermilk
• 1 stick margarine or butter
• 4 Tbsp cocoa
• 6 Tbsp milk
• 1 box confectioners sugar (1 pound)
• 1 tsp vanilla
• optional: 1 cup chopped pecans

Sift together flour and sugar. Set aside.

In a sauce pan; place water, margarine or butter, oil and cocoa. Bring to a boil and pour over dry ingredients, mixing well. Set aside.

Mix soda in buttermilk; add with eggs and vanilla to chocolate batter. Pour batter into greased and floured pan 13x9x2 inch. Bake at 400º for 20 minutes.

Start chocolate icing 5 minutes before the cake is done and frost in the pan.

Chocolate icing:

Put margarine, cocoa and milk in a sauce pan. Bring to a boil, being careful not to scorch. Add sugar, vanilla, and pecans (if want to add). Pour or spread over hot cake. I like to punch holes in the cake with a knife or fork in order for frosting to permate the cake.