1/2 c. vegetable shortening
1 stick corn oil butter
1 c. water
4 tbsp. cocoa
Dash salt
2 c. sugar
2 c. all-purpose flour
1/2 c. buttermilk
1 tsp. baking soda
2 eggs, beaten
1 tsp. vanilla extract

Put shortening, butter, water, cocoa and salt in a saucepan; bring to a boil. Remove from heat and stir in sugar and flour. Add buttermilk to which soda has been added. Stir in beaten eggs and vanilla. Batter will be very thin.

Bake in a greased and floured 13x9x2 inch pan at 400 degrees about 25 to 30 minutes or until cake tests done. Let cake cool in pan about 15 minutes, then add topping. Cover and let sit for six hours before serving.

TOPPING:

1 stick corn oil butter
4 tbsp. cocoa
1/2 tsp. vanilla extract
1/2 c. whole milk
1 box powdered sugar
1 c. chopped pecans

Put butter, milk and cocoa in a saucepan; bring to a boil. Remove from heat and stir in powdered sugar, vanilla and pecans. Spread over cake.