3 tbsp. cocoa
2 c. sugar
2 c. flour
2 eggs, well beaten
1 tsp. baking soda
1/2 tsp. salt
1 stick butter
1/2 c. shortening
1 c. water
1/2 c. buttermilk
1 tsp. vanilla

Sift flour, sugar, and salt together. Put in saucepan: butter, shortening, water, and cocoa. Bring this to a boil. Pour over flour, sugar mixture.

In another bowl, put eggs, well beaten. Add soda, buttermilk, and vanilla. Add to above mixture and mix well. Bake in a greased and floured shallow pan, 15 1/2 x 10 1/2 x 1 inch. Bake for 20 minutes at 350 degrees. Let cake cool about 5 minutes, then frost.

CHOCOLATE FROSTING FOR CHOCOLATE COOKIE SHEET CAKE:

1 stick butter
3 tbsp. cocoa
6 tbsp. milk
1 lb. box powdered sugar
1/2 c. nuts
1 tsp. vanilla

Heat butter, cocoa, and milk in saucepan. DO NOT BOIL. Remove from heat. Add 1 cup sugar, nuts, and vanilla. Mix well. Frost cake about 5 minutes after it is removed from oven.