Mix sugar and flour together in a large bowl. Melt oil, 1 stick of butter, 4 tablespoons of cocoa and water in a saucepan; add to dry ingredients. Mix well. Add eggs, buttermilk, soda, and vanilla. Pour into greased and floured 9"x13" pan.
Bake at 375° for 35-40 minutes.
For icing, boil one stick of butter, 4 tablespoons cocoa and milk. As soon as butter is melted, remove from heat and add confectioner's sugar, 1 teaspoon vanilla, and almond extract. Beat until well mixed. Fold in pecans. Pour over hot cake. Icing will firm up as cake cools.