2 c. flour
2 c. sugar
1 stick butter
1/3 c. shortening
1 c. hot water
4 tbsp. cocoa
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. salt
1/2 c. buttermilk
2 slightly beaten eggs
1 tsp. vanilla

Combine sugar and flour; set aside. In saucepan, combine butter, shortening, water and cocoa. Bring to boil. Pour over sugar/flour mixture in a large bowl. To this add soda, cinnamon, salt, eggs and buttermilk and vanilla. Mix by hand until dry ingredients are moistened. Mix at low speed until all ingredients are combined.

Pour into a greased, floured bundt pan and bake at 350 degrees until done. Do not overcook - toothpick can have some ingredients on it when removed from cake. Let cool. Ice cake when both cake and icing are hot.

ICING:

4 tbsp. cocoa
4 tbsp. milk
1 stick butter
2 c. powdered sugar
1 c. pecan halves
1 tsp. vanilla

Combine cocoa, milk and butter. Let boil at low heat for 5 minutes, stirring occasionally. Remove from flame and add powdered sugar and vanilla. Stir until well blended. Add pecans. Pour over cake while both are hot.