2 c. flour and 2 c. sugar (combine in lg. bowl and set aside)
4 tbsp. cocoa
1 c. hot water
1/2 c. Crisco
1 stick butter

Combine in saucepan and bring to boil. Pour and mix with flour and sugar. Add 1/2 cup buttermilk, 1 teaspoon baking soda, 1 teaspoon salt, 2 eggs, 1 teaspoon vanilla. Mix and pour into a 15 x 11 x 1 inch jelly roll pan, greased and floured. Bake at 375 degrees for 20 minutes.

FROSTING:

Combine in saucepan 4 tablespoons cocoa, 1 stick butter, 7 tablespoons sweet milk. Bring to boil. Take off heat. Add 1 box powdered sugar, 1 cup chopped nuts, and 1 teaspoon vanilla. Frost cake hot from the oven.