2 cups of sugar
⅔ cup butter or margarine 
4 eggs
1 Tbsp. vanilla extract
2 cups chopped nuts (mostly pecans)
2 cups flour
⅓ cup cocoa

Directions:
Cream butter and sugar. Add eggs, one at a time, beating well after each. Add nuts and vanilla. Mix flour and cocoa and add to mixture. Mix well. Pour batter into a greased tube pan and bake in a 300-degree oven for 1 ½ hours. Cool for 20-30 minutes.

“This recipe is at least 200 years old. My mother-in-law, Hattie Lou Dykes, ate this as a child and the recipe was given to her when she married. I watched her cook this cake in an iron skillet on a wood stove. She gave the recipe to me when I married her son in 1945. I’m 98 years old and I recently baked this cake and it’s as good as ever.”- Maxine Dykes, Lawrenceville