Sift sugar, flour and salt in a bowl. Set aside. In a sauce pan on low heat, bring the butter, oil, water and cocoa to a boil. Remove from heat and pour over the dry ingredients. Mix well. Beat in eggs and other ingredients, mixing well. Pour into a greased and floured 10 x 15 x 1 inch pan (jelly roll style) and bake for 30 minutes at 325.
For the Icing:3 tablespoons cocoa 6 tablespoons milk 1 stick of butter 1 box of powder sugar or 3 ¾ cups 1 teaspoon vanilla 1 cup chopped pecans
While the cake is baking, make the icing. Bring just to boiling the cocoa, milk and butter. Remove from heat and add the sifted powdered sugar and vanilla. Stir in nuts. Pour over the cake while the cake is hot. This is the secret of this scrumptious cake. Serves 15
Variations: Add 1 teaspoon cinnamon to batter for delicious change.