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

Sift together flour and sugar in mixing bowl. Bring to boil butter, shortening, water and cocoa in saucepan. Pour over flour-sugar mixture and beat well. Combine remaining ingredients and add to first mixture. Mix well and pour onto greased and floured cookie sheet. Bake at 350 degrees about 20 minutes.

FROSTING:

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

Combine butter, cocoa and milk. Heat slowly; do not boil. Add sugar, nuts and vanilla. Beat well and spread on cake as soon as it comes from oven.

HINT: Chopped fruit and nuts will be more evenly dispersed in cake batter if they are lightly floured before adding.