2 c. flour
2 c. sugar
1/2 c. Crisco
1 stick butter
4 tbsp. cocoa
1 c. water
1/2 c. buttermilk
2 eggs, slightly beaten
1 tsp. vanilla
1 tsp. baking soda
1 tsp. cinnamon

Sift together the flour and sugar; set aside. In a saucepan bring to a rapid boil, the butter, Crisco, cocoa and water. Pour over the flour and sugar mixture. Mix well. Add the buttermilk, eggs, vanilla, soda and cinnamon. Mix well and pour into a greased 16 x 11 inch pan and bake for 20 minutes in a 350 degree oven.

ICING FOR TEXAS CAKE:

1 stick butter
4 tbsp. cocoa
4 tbsp. milk
1 (1 lb.) box powdered sugar
1 tsp. vanilla
1 c. pecans, chopped

Mix the icing together only about 15 minutes before the cake is done. Heat the butter, milk and cocoa in a saucepan. Remove from the heat and stir in the rest of the ingredients. Beat well. Spread over the hot cake.