Preheat oven to 350 F. In a mixing bowl, whisk flour, sugar, salt baking soda together; set aside
In a 12 inch skillet, melt butter, vegetable oil, water and milk to a boil. Whisk in dry ingredients, then add egg and vanilla. Stir until smooth. Place in the oven for 18-23 minutes, using the toothpick method to make sure its done. Set aside and allow to cool.
While the cake is cooling bring butter, cocoa and International Delight Hazelnut Coffee Creamer to a boil in a small pot. Whisk in powdered sugar and pecans until smooth. Pour over cake and spread with a rubber spatula. let cool and enjoy!!!