Preheat Oven to 350 degrees.

In a 3-quart mixing bowl, sift together, sugar, flour, and salt. Set aside.

In a heavy saucepan or 4-cup glass microwaveable measuring cup melt butter, water, and cocoa together. Mix well.

In a second heavy saucepan or 4-cup glass microwaveable measuring cup mix together, eggs, buttermilk, soda, and vanilla. Mix well and let cool

When cooled, mix all wet ingredients together.

In the mixing bowl, combine wet ingredients and beat until all ingredients are incorporated together.

Pour mixture into a slightly-greased and floured pan or pans.

13 x 9-inch pan 25 – 30 minutes.

15 ½ x 10 ½ inch pan 15 to 20minutes.

2 – 9 inch layers 25 to 30 minutes.

Make icing while the cake is baking. Ice while cake and icing are still warm. Note: 2-layer cakes should be cooled thoroughly before frosting. This icing is not recommended for 2- layer cakes.

In a heavy saucepan melt butter with milk and cocoa.

Add powdered sugar when incorporated add vanilla, chopped pecans, and salt.

Mix well and pour over warm cake.

Note: Cake freezes and ships well if well wrapped.