Chocolate Sheath Cake

2 cups granulated sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup water
1/2 cup (1 stick) margarine
1/2 cup vegetable oil
4 tablespoons cocoa
1/2 cup buttermilk
2 eggs, slightly beaten
1 teaspoon vanilla extract

Sift together sugar, flour, baking soda and cinnamon. Set aside. In a saucepan place water, margarine, oil and cocoa. Bring to a boil and pour over dry ingredients, mixing well. Set aside.

Mix together buttermilk, eggs and vanilla extract; add to chocolate batter. Pour batter into greased and floured 13 x 9-inch pan. Bake at 400 degrees F for 20 minutes. Start chocolate icing about 5 minutes before cake is done and frost cake in pan.

Icing
1/2 cup (1 stick) margarine
4 tablespoons cocoa
6 tablespoons milk
1 (1 pound) box confectioners’ sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Place margarine, cocoa and milk in a saucepan. Bring to a boil, being careful not to let it scorch. Then add confectioners' sugar, vanilla extract and pecans. Spread over hot cake.