2 c. flour
2 c. sugar
1/2 c. butter
4 tbsp. cocoa
1 c. water
1/2 c. shortening
1/2 c. buttermilk (or 1/2 c. milk + 2 tsp. vinegar)
2 eggs, beaten
1 tsp. vanilla
1 tsp. baking soda
1 tsp. cinnamon

TOPPING:

1/2 c. butter
4 tbsp. cocoa
6 tbsp. milk
1 tsp. vanilla
1 lb. box powdered sugar
1 c. TEXAS pecans (state is optional)

Blend flour and sugar together.

Bring butter, cocoa, water and shortening to a boil in a saucepan and pour over the flour and sugar mixture, beating well. Add buttermilk, eggs, vanilla, soda and cinnamon. Mix well and pour into a greased and floured 9x13 pan. Bake at 350 degrees for 40-45 minutes.

Topping: Five minutes before cake is done, melt together the butter, cocoa, milk and vanilla. Pour hot mixture over the powdered sugar and beat. Add pecans.

Spread on hot cake out of the oven!

Wonderful for picnics, parties and served in the pan.