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 Cake

1 egg
2/3 cup corn oil
1 cup buttermilk
2 cups all-purpose flour
1 ¾ cup sugar
½ cup Hershey’s unsweetened cocoa powder
1 tablespoon baking soda 
1 teaspoon salt
1 cup hot brewed coffee

Topping

1 cup sugar
½ cup milk
5 Tablespoons butter
1 ½ cups Nestle’s semisweet chocolate chips
1 cup toasted pecans, crushed

 350 degree oven – Grease a 13 x 9 x 2 inch baking pan with nonstick cooking spray

Cake: Combine egg, oil and buttermilk in a small bowl. In a large bowl, whisk together the flour, sugar, cocoa, baking soda and salt. Beat egg mixture into dry ingredients. Continue beating until well blended. Slowly stir in the hot coffee. Place mixture into prepared pan. Bake at 350 for 30-35 minutes for until toothpick inserted in center comes out clean. Cool on wire rack.

Topping: Mix sugar and milk in heavy saucepan until sugar is dissolved. Add butter and bring to a boil. Remove from heat. Place chocolate chips in a bowl. Pour hot mixture on top. Stir until smooth. Spread warm chocolate topping over cooled cake. Toast pecans on a baking sheet at 350 for 6 minutes.

 Tastes best when microwaved for a few seconds before serving so that the icing melts a little.