• 2 cups sugar
• 2 cups all-purpose flour
• 1/2 cup butter
• 1 cup water
• 1/2 cup shortening
• 1/4 cup cocoa
• 1/2 cup sour cream
• 2 eggs, beaten
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
ICING
• 1/2 cup butter
• 1/4 cup cocoa
• 6 tablespoons milk
• 1 box powdered sugar (small box)
• 1 teaspoon vanilla
• 1 cup chopped pecans
Directions
For cake: Mix sugar and flour in a large bowl.
Combine butter, water, shortening, and cocoa in a medium saucepan and bring to a boil.
Pour cocoa mixture over the sugar and flour; stir well.
Add sour cream, eggs, baking soda, cinnamon, and vanilla; mix well.
Pour into a greased 11x16-inch oblong cake pan.
Bake at 350 degrees for 40 to 45 minutes.
For icing: Mix butter, cocoa, and milk in saucepan and bring to boil.
Remove from heat and add powdered sugar and vanilla; beat well with mixer.
Stir in nuts.
Spread on cake while warm.
Remove from heat and add powdered sugar and vanilla; beat well with mixer.
Stir in nuts.
Spread on cake while warm.
