2 c. sifted flour
4 c. sugar
4 tbsp. cocoa
1 c. water
1 stick butter
1/2 c. shortening
1 tsp. baking soda
1/2 c. buttermilk
2 eggs, slightly beaten
1 tsp. cinnamon (optional)
1 tsp. vanilla

Combine flour and sugar. Combine cocoa, water, butter and shortening; bring to a rapid boil. Add to flour mixture. Dissolve soda in buttermilk and add with eggs, cinnamon and vanilla, mixing well. Add to batter. Pour into greased and floured 11 x 16 inch pan or 13 x 9 inch pan and bake at 400 degrees for 20 minutes.

Note: 2 sticks of butter may be substituted for the 1/2 cup shortening and 1 stick butter.

ICING:

4 tbsp. cocoa
6 tbsp. milk
1 stick butter
1 box powdered sugar
1 tsp. vanilla
1/2-1 c. chopped pecans

Bring cocoa, milk and butter to a boil; add sugar and vanilla; mix well. Add pecans, spread on hot cake. Note: 1/2 cup shortening may be substituted for the 1 stick of butter.