2 c. flour
2 c. sugar
1 tsp. baking powder
1/8 tsp. salt
1/2 tsp. unsweetened cocoa
1 c. water
1/4 lb. butter
1/2 c. shortening
2 eggs
1/2 c. buttermilk
1 tsp. vanilla

Preheat oven to 350 degrees. Grease jelly roll pan, 15 x 10 x 1 inch baking pan; set aside. In large bowl, sift flour, sugar, baking soda and salt; set aside. In a small saucepan, combine cocoa, water, butter and shortening. Bring to a boil, stirring until all are melted. Pour cocoa mixture over flour mixture. Beat until smooth. Beat in eggs, buttermilk and vanilla. Pour batter into prepared pan. Bake for 25 minutes. Cool. Turn out bars and cut in 2 x 3 inch bars. Drizzle with glaze (wax paper). Refrigerate until firm.

CHOCOLATE GLAZE:

4 oz. unsweetened chocolate
4 tbsp. butter
4 c. powdered sugar
2 tsp. vanilla
1/3 c. boiling water

In a medium saucepan over low heat, melt chocolate and butter. Stir in powdered sugar and vanilla. Add boiling water, stirring until smooth. If glaze does not have a pouring consistency. Add 2 more tablespoons water.