2 cups self-rising flour
2 cups sugar
2 sticks margarine
1 cup water
4 tablespoons cocoa
1/2 cup buttermilk
2 eggs, lightly beaten
1 teaspoon baking soda
1 teaspoon vanilla
ICING:
1/2 cup margarine
4 tablespoons cocoa
6 tablespoons milk
1 box powdered sugar
1 teaspoon vanilla
1 cup chopped pecans

Sift flour and sugar together in
large mixing bowl; set aside. Mix
together margarine, water and
cocoa in a saucepan, and bring
to a rapid boil. Pour over flour
mixture and beat well with a
wooden spoon; do not use mixer.
Add buttermilk, eggs, soda and
vanilla; mix well. Pour into a
9-inch by 13-inch pan, and bake
at 375 degrees 30 to 40 minutes
or until cake tests done with a
toothpick.
Icing: Combine first three
icing ingredients and bring to a
boil. Remove from heat and add
last three icing ingredients; mix
well. Pour over hot cake.
Note: This has been one of the
Childers family’s favorite cakes
for more than 30 years.