Cake:

2 c. flour
2 c. sugar
1 stick butter
5 tbsp. cocoa
1/2 c. Crisco
1 c. water
2 eggs, beaten
1/2 c. buttermilk
1 scant tsp. cinnamon
1 tsp. vanilla
1 tsp. baking soda

In saucepan add butter, cocoa, water and Crisco; bring to a boil and pour over flour and sugar. Beat well; add buttermilk, eggs, baking soda, vanilla, and cinnamon. Beat until smooth. Pour into greased and floured jelly roll pan (11-1/2x16x1 inch).

Bake at 375°F for 20 minutes.

Frosting:

2 sticks butter
8 tbsp. cocoa
2/3 c. milk
2 lbs. powdered sugar
2 tsp. vanilla
2 c. chopped pecans

Icing: Five minutes before cake is done, melt and bring to a boil butter, cocoa, and milk. Remove from heat and beat in powdered sugar, vanilla, and pecans. Pour over hot cake.