Cake
- 2 cups sugar
- 2 cups all-purpose flour
- 1/4 cup cocoa powder
- 1/2 cup shortening
- 1/2 cup butter or margarine
- 1 cup water
- 2 eggs, slightly beaten
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 cup buttermilk
- 1 tsp baking soda
Icing
- 1/3 cup milk
- 1/2 cup butter or margarine
- 2 tbsp cocoa powder
- 1/4 cup sugar
- 1 tsp vanilla extract
- 3-1/2 cups powdered sugar
- 1 cup pecans, chopped
Preheat oven to 350 degrees. Spray a 15″ x 10″ x 1″ jelly roll pan with no-stick spray. Set aside.
Mix sugar and flour in a large bowl. Add shortening, butter, cocoa, and water to a small saucepan. Bring to a boil over medium-high heat, stirring frequently. Remove from heat and pour over the sugar-flour mixture. Beat until smooth. Add eggs, vanilla, cinnamon, buttermilk, and baking soda. Mix well.
Pour batter into jelly roll pan. Bake for 30-40 minutes until toothpick inserted near center comes out clean. Ice cake while hot.
To prepare icing, add milk, butter, and cocoa to a medium saucepan. Bring to a boil over medium-high heat, stirring frequently. Remove from heat. Stir in remaining ingredients. Pour over cake.
24-36 servings