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

Mix flour, sugar, soda and cinnamon in large bowl. In saucepan, put water, shortening, butter and cocoa; bring to a rapid boil. Pour mixture over dry ingredients and stir. Add buttermilk, vanilla and mix. Add eggs last. (Do not beat batter or use electric mixer). Pour into larger oblong pan or sheet cake pan. Bake at 425 degrees for 20 minutes.

ICING:

1 stick butter
6 tbsp. milk
4 tbsp. cocoa
1 box powdered sugar
1 tsp. vanilla
1 c. shopped pecans

Start icing 5 minutes before cake is done. In saucepan, put butter, milk and cocoa. Bring to a boil. Remove from heat. Add powdered sugar (whole box at once), vanilla and pecans. Stir with spoon until creamy. Ice cake while hot.