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

FROSTING:

1/2 stick butter (1/4 c.)
1/8 c. cocoa
3 tbsp. milk
1 3/4 c. powdered sugar
1/2 tsp. vanilla
1/2 c. chopped nuts
1/2 c. coconut

Grease and flour 13"x9" pan. Preheat oven to 375 degrees. Mix flour and sugar in large bowl. Mix butter, shortening, cocoa and water in saucepan and bring to a boil. Pour this rapidly boiling chocolate mixture into the dry ingredients. Mix well. Stir in buttermilk, eggs, baking soda and vanilla. Pour into prepared pan, bake 30 to 35 minutes.

FROSTING: Start frosting about 5 minutes before cake is done. Melt and bring to a boil over medium heat: 1/4 cup butter, 1/8 cup cocoa and milk. Remove from heat. Add powdered sugar, vanilla, nuts and coconut; mix well. Spread over hot cake. Freezes well.