1 c. water
1/2 c. butter
1/4 c. shortening
1/4 c. unsweetened cocoa powder
2 c. all-purpose flour
2 c. granulated sugar
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 c. buttermilk
2 eggs
1 tsp. vanilla
1/2 c. butter
6 tbsp. buttermilk
1/4 c. unsweetened cocoa powder
1 (16 oz.) powdered sugar, sifted (about 4 3/4 c.)
1 tsp. vanilla

In saucepan combine water, 1/2 cup butter, shortening and 1/4 cup powdered cocoa; cook and stir until boiling. Remove from heat.

In mixing bowl stir together flour, granulated sugar, baking soda, salt and cinnamon. Add hot cocoa mixture; mix until smooth. Add 1/2 cup buttermilk, eggs and 1 teaspoon vanilla; beat well. Pour into greased 15 x 10 1/2 x 1 inch baking pan. Bake at 375 degrees for 20 minutes.

Meanwhile, in saucepan combine 1/2 cup butter, 6 tablespoons buttermilk and 1/4 cup cocoa powder. Cook and stir until boiling; remove from heat. Gradually blend in powdered sugar and 1 teaspoon vanilla until smooth. Immediately pour frosting over warm cake. (If desired, 1/3 cup chopped pecans may be added to frosting.) Cool!