Servings: 24

Cake: subheading: Cake:
2 cups Sugar 2 cups Sugar
2 cups All-Purpose Flour 2 cups All-Purpose Flour
1 stick Margarine 1 stick Margarine
½  cup Canola Oil ½  cup Canola Oil
4 tbsp. Cocoa 4 tbsp. Cocoa
1 cup Water 1 cup Water
½  cup Buttermilk ½  cup Buttermilk
2 Eggs, slightly beaten 2 Eggs, slightly beaten
1 tsp. Baking Soda 1 tsp. Baking Soda
1 tsp. Vanilla 1 tsp. Vanilla
Icing: subheading: Icing:
1 stick Margarine 1 stick Margarine
1 tbsp. Cocoa 1 tbsp. Cocoa
6 tbsp. Milk 6 tbsp. Milk
1 box (16 oz) Powdered Sugar, sifted 1 box (16 oz) Powdered Sugar, sifted
1 tsp. Vanilla 1 tsp. Vanilla
1 cup Chopped Pecans 1 cup Chopped Pecans

Preheat oven to 400°
To Prepare the Cake: In a large bowl, sift the sugar and plain flour.
In a saucepan, mix the margarine, oil, cocoa and water.  Bring to a rapid boil  Pour this over the dry ingredients and stir well.  Add the buttermilk, eggs, baking soda and vanilla.  Mix well and pour into a well-greased 12x15-inch pan.  Bake for 20 minutes.
To Prepare the Icing: About 5 minutes before the cake is done, melt and bring to a boil the. margarine, cocoa and milk.  Add the powdered sugar, vanilla and pecans.  Mix well and. spread over cake while still hot.