1/2 cup Butter
1 cup Sugar
3 Eggs
3/4-cup flour
1/3 cup Cocoa
1/2 tsp. Baking powder
Dash Salt
1 tsp. Vanilla extract
1 cup chopped Pecans

Cream butter and sugar add eggs, one at a time, beating well after each addition. Stir in flour, Cocoa, baking powder and salt. Stir in vanilla and nuts. Spoon the batter into warmed and greased 12" Dutch oven, then bake for 25 to 30 minutes or until you can smell it. Use 10 briquettes in your APS 2000 collapsible stove in a circle underneath. For briquettes only, use 10 on bottom and 15 on top.

Frosting: 6 Tbs. Butter
2 cups powdered sugar
1/2 cup Cocoa
1/2 cup milk
1 tsp. Vanilla flavoring
For frosting, cream butter in small mixer bowl. Add powdered sugar and cocoa alternately with milk. Beat to spreading consistency (additional tablespoons of milk may be needed). Blend in vanilla. Makes about 2 cups frosting.

Cool thoroughly before cutting into squares.