Bring to a boil:

1 stick butter
1/2 c. Crisco
1 c. water
4 tbsp. cocoa

Pour over:

2 c. sugar
2 c. flour

Mix well, then add:

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

Pour into a well greased and floured 13 x 9 inch cake pan. Bake at 350 degrees for 25 minutes.

ICING FOR CHOCOLATE SHEATH CAKE:

1/2 c. butter
4 tbsp. cocoa
6 tbsp. milk
1 c. nuts, chopped
1 box powdered sugar, sifted
1 tsp. vanilla

Combine butter, cocoa and milk in a saucepan and bring to a boil. Add powdered sugar, vanilla and nuts; beat thoroughly. Pour over cake while still hot. Leave in pan and cut in squares.

ONE MINUTE CHOCOLATE ICING:

2 c. sugar
1/2 c. cocoa
1/2 c. butter
2 tbsp. Karo
1/2 c. milk

Mix these ingredients together and bring to a boil over medium heat. Boil 1 minute. Pour over cake which has had holes poked in it.