Cake:
2 cups sugar
1 cup unsalted butter
3 eggs
1½ cups flour
½ cup cocoa
1 teaspoon salt
2½ teaspoons vanilla
¾ cup chopped pecans
Frosting:
1 lb confectioners sugar
⅓ cup cocoa
1 cup melted unsalted butter
1½ teaspoons vanilla
¾ cup chopped pecans
Preheat oven to 350°.
Beat sugar and butter together until fluffy. Add eggs one at a time, beating after each addition. Add flour, cocoa, salt, vanilla and and pecans and beat to blend thoroughly. Pour in buttered 9×13 inch baking pan. Bake until an inserted toothpick comes out clean. Cool on rack and frost.
For frosting, sift sugar and cocoa together. Add butter, vanilla and pecans and mix well. Spread over top of cake.
Yield: 12 servings
