Mississippi Mud Cake

2 cups sugar
1 cup butter
4 eggs
1 1/2 cups flour
1/2 cup cocoa
1/4 teaspoon salt
1 tablespoon vanilla
1 cup pecans, chopped

Icing:

1 pound confectioner's sugar
1/2 cup cocoa
1 cup butter, melted
1 teaspoon vanilla
1 cup pecans, chopped
2 tablespoons milk

To make the cake: Preheat the oven to 350 ° and butter a 9-by-13-inch
pan. Cut out a piece of wax paper to fit the bottom of the pan. Butter it.
With an electric mixer, beat the sugar and butter together until light and
fluffy. Add the eggs, one at a time, beating after each addition. Add the
flour, cocoa, salt, vanilla, and nuts, and beat again. Turn the batter into
the pan and bake for 25-30 minutes. Remove from the oven and cool on a rack.
When cool, remove the pan and peel off the wax paper.

To make the icing: Sift the sugar and cocoa together. Beat in the melted
butter, vanilla, pecans and milk. When smooth spread the icing over the cake.