2 c. sifted flour
2 c. sugar
1/4 c. baking cocoa
1 c. water
1/4 c. butter or regular butter
1/2 c. cooking oil
2 eggs
1 tsp. baking soda
1/2 c. buttermilk
Buttermilk Frosting (recipe follows)

Sift together flour, sugar and cocoa into mixing bowl. Combine water, butter and oil in saucepan. Cook over medium heat just until butter melts. Add butter mixture to dry ingredients. Beat with electric mixer at medium speed 1 minute.

Add eggs; beat 2 more minutes. Dissolve baking soda in buttermilk; blend into chocolate mixture. Pour batter into greased 15 1/2 x 10 1/2 x 1 inch jelly roll pan.

Bake in 350 degree oven 25 minutes or until cake tests done. Cool in pan on rack 15 minutes. Meanwhile, prepare Buttermilk Frosting. Spread on warm cake. Cool completely and cut in squares. Makes 24 servings.

BUTTERMILK FROSTING:

Combine 1/3 cup butter or regular butter, 2 tablespoons buttermilk and 2 tablespoons baking cocoa in saucepan. Cook, stirring constantly, until butter is melted. Place 2 cups sifted confectioners' sugar in mixing bowl. Stir in hot cocoa mixture. Beat with electric mixer at medium speed until smooth and creamy.