Mix and set aside:

2 c. flour
2 c. sugar

Mix together in saucepan and bring to a rapid boil:

1 stick butter
1/2 c. shortening
4 heaping tbsp. cocoa
1 c. water

Pour this over flour and sugar and stir well.

Mix together with fork in 2-cup measuring cup:

1/2 c. buttermilk
1 tsp. baking soda
2 eggs
1 tsp. vanilla

Pour this into batter and mix well. Batter will be thin.

Pour into greased 11 x 17 sheet cake pan or cookie sheet with sides. Bake at 400 degrees for 15 minutes or until toothpick comes out clean.

FROSTING:

Start as soon as cake is in oven.

Melt together and bring to a boil:

1 stick butter
4 heaping tbsp. cocoa
1/3 c. buttermilk

Remove from heat, add 1 box powdered sugar, 1 cup chopped pecans, 1 teaspoon vanilla. Beat well and spread on hot cake. Cool cake. Keep in refrigerator.

This recipe also makes great cupcakes (1 1/2 dozen). Fill cupcake papers almost to the rim. Start making frosting after cupcakes have cooled and make frosting a little thicker by adding more powdered sugar. Instead of putting chopped nuts in frosting, top each cupcake with a pecan half or a Maraschino cherry.