1 stick butter
1/2 c. Crisco oil
4 tbsp. unsweetened cocoa
1 c. water
2 c. sifted flour
2 c. sugar
1/2 c. buttermilk
2 eggs
1 tsp. baking soda
1 tsp. vanilla

Put butter, oil, cocoa and water in saucepan. Bring to boil. Remove from heat. Sift flour and sugar together. Pour chocolate sauce over dry ingredients; mix well. Add remaining ingredients; blend well. Pour batter into greased jelly roll pan. Bake at 400 degrees for 20 minutes.

While cake is still hot spread with icing: 1 stick butter, 4 tablespoons cocoa, 1/3 cup buttermilk brought to boiling point. Remove from heat. Blend in 1 pound confectioners' sugar, 1/2 teaspoon salt, 1 teaspoon vanilla and 1 cup chopped nuts