1/2 c. Crisco
1 c. water
2 c. sugar
1 tsp. baking soda
2 tsp. baking powder
1 tsp. vanilla
2 eggs
1 stick butter
1/2 c. cocoa
2 c. flour
1/2 tsp. salt
1 tsp. cinnamon
1 c. buttermilk

In pan, boil Crisco, butter, water and cocoa, bring to good boil. In bowl, mix sugar, flour, soda, salt, baking powder, cinnamon, vanilla and buttermilk. Beat 2 eggs and set aside.

Preheat oven to 350 degrees. Pour 1/2 hot mixture over dry ingredients, mix well and add beaten eggs, being careful not to cook eggs, add other 1/2 of boiled mixture. Bake for 20 to 25 minutes.

ICING:

Boil: 1/2 c. milk 1/4 c. cocoa

Boil approximately 5 minutes, let cool. Sift 1 box powdered sugar and pour hot mixture (cooled) over sugar. Add 1 teaspoon vanilla and 1/2 cup butter. Beat until mixture is consistency you desire. Pecans may be added. (Ice while cake is warm for extra yummy effect.)