Start with two cups of flour and two cups of sugar.
Into a saucepan goes a cup of water, a whole cup of butter.
Add ¼ cup of cocoa, and a big pinch of salt.
Boil the mixture.
Add ½ cup of buttermilk, 1 teaspoon of vanilla, and 1 teaspoon of baking soda to beaten eggs.
Pour the mixture into a greased 15 by 10 inch pan.
Bake for 20 to 25 minutes at 325°F.
For the frosting, briefly boil ⅓ cup of milk, ¼ cup of cocoa and ½ cup of butter.
Whisk in 2 ½ cups of powdered sugar.
Stir in 1 cup of chopped pecans.
