Combine flour and sugar. Bring butter, cocoa, water and shortening to a boil in a saucepan (do not leave unattended!) and then pour the mixture over flour and sugar, beating well all the while.

Add buttermilk (you can substitute 1/2 cup milk with 2 teaspoons white vinegar), eggs, vanilla, soda and cinnamon.

Mix well and pour into greased and floured 9x13-inch pan.

Bake at 350°F for 40 to 45 minutes.

Five minutes before the cake is done, melt together butter, cocoa, milk and vanilla for icing.

Pour hot mixture over powdered sugar and beat. Stir in pecans.

Spread on cake while it is warm, as soon as it is taken from the oven.

Good to take on picnics and trips. Keeps well and can be served straight from the pan.