Cake:
1 1/4 cups granulated sugar
2/3 cup solid vegetable shortening
2 eggs
1 1/2 cups sifted all-purpose flour
3 Tbls. cocoa powder
1/4 tsp. salt
1 1/4 tsps. baking soda
1 cup buttermilk
1 tsp. vanilla extract

Frosting:
1/2 cup butter or margarine
4 Tbls. milk
1 tsp. vanilla extract
4 cups confectioners' sugar
2 Tbls. cocoa powder
1 cup chopped pecans

1 1/4 cups granulated sugar 2/3 cup solid vegetable shortening 2 eggs 1 1/2 cups sifted all-purpose flour 3 Tbls. cocoa powder 1/4 tsp salt 1 1/4 tsps. baking soda 1 cup buttermilk 1 tsp vanilla extract 1/2 cup butter or margarine 4 Tbls. milk 1 tsp vanilla extract 4 cup s confectioners' sugar 2 Tbls. cocoa powder 1 cup chopped pecans

Preheat oven to 350?0?1 degrees F. Lightly grease and flour a 13x9" baking dish.
To prepare the cake, beat granulated sugar and shortening with a mixer until creamy. Add eggs one at a time, beating well after each addition.
Sift flour, cocoa, salt, and baking soda together in a separate bowl. Add flour mixture alternately with buttermilk to creamed mixture until evenly blended. Add vanilla and beat 2 minutes. Pour into pan and bake about 25 minutes.
To prepare frosting, melt butter. Add milk and vanilla. Stir in confectioners' sugar and cocoa. Beat on high speed until creamy and ready to spread. Stir in pecans if using.