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Heavenly Chocolate Cake (Chris Brubaker)

2 cups sugar
2 cups cake flour
1 cup butter or margarine
1 cup water
1/2 cup cocoa
2 eggs
1/2 cup buttermilk
1 tsp. baking soda

Sift together sugar and flour. In a saucepan over low heat bring butter and water blended with cocoa to a boil. Pour hot mixture over sugar-flour mixture and beat well. Add eggs and buttermilk, with soda dissolved in it. Blend well. Pour into greased 9x13 baking pan or 10x15 jelly roll pan. Bake at 400 degrees for 20 minutes or until cake tests done with toothpick. Make frosting. Pour it over hot cake and spread evenly. Cut in squares to serve warm or cold.

Frosting:

1/2 cup butter
6 tablespoons milk
1/2 cup cocoa
1 box (1 pound) confectioners sugar
1 cup chopped pecans (optional)

In a saucepan over low heat, bring butter and milk mixed with cocoa to a boil. Pour hot mixture over sifted confectioners sugar, beat to blend. Stir in pecans, if used. Pour over hot cake.

Note: This recipe is NOT high-altitude adjusted.