Cake:
4 tbsp. cocoa (118g)
1 stick butter or margarine (115 g)
1/4 cup shortening (25 g)
1 cup water (240ml)
2 cups all purpose flour (250g)
2 cups granulated sugar (400g)
1/2 cup buttermilk (120 ml)
1 tsp. baking soda (4 g)
2 eggs, slightly beaten
1 tsp. vanilla (5 mL)
Frosting:
1 stick butter or margarine (115 g)
4 tbsp. cocoa (118g)
6 tbsp. milk (90 mL)
1 lb. powdered sugar (3.5cups/453 g)
1 cup chopped pecans (100g)
1 tsp. vanilla (5mL)
Heat oven to 400°F (204°C). In a saucepan, bring cocoa, butter, shortening, and water to a simmer, and simmer for 60 seconds. Pour mixture over flour and sugar in a large bowl. Stir well. Add buttermilk that has been mixed with baking soda. Stir well. Add beaten eggs and vanilla. Stir until the batter is smooth and with very few lumps.
Grease a 9″ x 13″ (23 cm x 33 cm) pan with cooking spray or shortening. Pour cake batter into the prepared pan and bake for 20 minutes or until toothpick comes out clean from center.
Five minutes before cake is removed from the oven, make the frosting.
Bring butter, cocoa, and milk to a simmer in a medium sized saucepan, and simmer for about 30 seconds. Stir in powdered sugar, and stir well to dissolve lumps. Stir in chopped pecans and vanilla. Pour frosting over the cake while both cake and frosting are still hot. Serve either warm or completely cool.