Chocolate Sheet Cake

Ingredients

• FOR THE CAKE:
• ½ cups Shortening
• ½ cups Butter
• ¼ cups Cocoa Powder
• 1 cup Water
• 2 cups Flour
• 2 cups Sugar
• 2 teaspoons Baking Soda
• 2 teaspoons Ground Cinnamon
• ½ cups Buttermilk
• 2 whole Eggs
• 1 teaspoon Vanilla Extract
• FOR THE ICING:
• ½ cups Butter
• ¼ cups Cocoa Powder
• ⅓ cups Milk
• 1 teaspoon Vanilla Extract
• 4 cups Powdered Sugar
• 1 cup Pecans, Chopped

Preparation Instructions

Preheat oven to 400ºF. In a small saucepan over medium heat, melt shortening and butter. Stir in cocoa, then add water. Bring to a rapid boil. Remove from heat.

In a large mixing bowl, combine flour, sugar, baking soda, and cinnamon. Stir in butter mixture. Add buttermilk, eggs, and vanilla. Mix well. Pour into a greased 10×15 inch jelly roll pan. Bake 15–20 minutes or until cake springs back when touched. Remove it from the oven and let it sit while you make the icing.

To prepare icing, melt butter in medium saucepan over medium heat. Then add the cocoa and milk and mix to combine. Bring to a boil. Remove from heat and stir in vanilla. Add powdered sugar and nuts. Mix well. Spread on warm cake.