Chocolate Sheet Cake

• 1 Cup Margarine
• 1 Cup Water
• 2/3 Cup Cocoa
• 2 1/4 Cups Flour
• 2 Cups Sugar
• 1 Teaspoon Baking Soda
• 2 Eggs
• 2 Teaspoons Vanilla Extract
• 1 Cup Buttermilk
• 1 Stick Butter
• 1/2 Pound Powdered Sugar
• 1 Cup Pecans

Directions

Mix margarine, water, and 1/3 C cocoa in a small saucepan and bring to a boil. In a medium-sized bowl, combine flour, sugar, and soda. In a small bowl mix eggs, 1 t vanilla and 2/3 C buttermilk. Add boiled ingredients to dry mixture and mix well. Add egg mixture and mix again.

Pour into a greased jelly roll pan and bake at 350° for 15 to 20 minutes. Spread pecans on a baking sheet so they are in one layer and put in oven along with jelly roll pan so the pecans get toasted.

For the frosting, melt 1 stick of butter and mix with 1/3 C cocoa. Add remaining 1/3 C buttermilk, 1 t vanilla, and powdered sugar. Frost the cake while it's still hot and sprinkle the toasted pecans over the frosting.

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