1/4 lb. butter
1/2 c. Crisco oil
4 tbsp. cocoa
1 c. water
1/4 tsp. salt
2 eggs
2 c. flour
2 c. sugar
1/2 c. buttermilk
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. vanilla

FROSTING:

3/4 stick butter
2 1/2 tbsp. cocoa
3 to 4 tbsp. milk
1 tsp. vanilla
1 c. pecans, chopped
3/4 box powdered sugar

Mix butter, oil, cocoa, water and salt in a saucepan, and bring to a boil. Add remaining cake ingredients. Pour into greased and floured 9 x 13 inch pan, and bake for 25 minutes at 425 degrees.

To make frosting, bring butter, cocoa and milk to a boil. Remove from heat, and beat in powdered sugar. Add pecans and vanilla, and mix.

Pour hot icing over cake. Serves 12 to 15.