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Chocolate Sheetcake
 

2 cups sugar 2 cups flour ½ cup butter ½ cup shortening 4 tablespoons cocoa 1 cup water ½ cup buttermilk 1 teaspoon cinnamon 1 teaspoon vanilla 2 eggs 1 teaspoon baking soda Frosting 4 tablespoons cocoa ½ cup butter, softened 6 tablespoons milk 1 pound powdered sugar 1 cup chopped pecans, optional Combine sugar and flour in a large bowl. In a saucepan, mix butter, shortening, cocoa and water. Heat until boiling. Cool slightly. Pour over flour mixture in bowl and mix well. Add remaining ingredients, and mix until smooth. Pour into an 11x16x1 inch greased jelly roll pan. Bake for 20 minutes at 350° F. Cool completely before frosting.

 
 
 

©2000 Leigh Ann Smyth. Duplication is prohibited.