Chocolate Sheet Cake

This is our favorite chocolate cake. It is rich and moist. Note: If you don't have the buttermilk on hand, put about 1 teaspoon of vinegar into 1/2 cup milk and let it sit for 15-20 minutes. ***Note: if you don't have the Butter Flavor Crisco, just increase the 1/2 cup butter to 1 cup of butter and omit the Crisco. I've made it both ways and it is great either way.

• Ready In: 55 mins
• Serves: 16

Ingredients

• Cake

• 2  cups flour
• 2  cups sugar
• 5  tablespoons  cocoa
• 1  teaspoon cinnamon
• 1⁄2 cup butter or 1⁄2 cup margarine
• 1⁄2 cup  Butter Flavor Crisco (shortening)
• 1  cup water (or 1 cup strong, brewed coffee)
• 2  eggs, slightly beaten
• 1⁄2 cup buttermilk
• 1  teaspoon baking soda
• 1  teaspoon vanilla

• Frosting

• 1⁄2 cup butter or 1⁄2 cup margarine
• 4  tablespoons  cocoa
• 6  tablespoons milk
• 1 (1 lb) box powdered sugar
• 1  teaspoon vanilla
• 1  cup pecans, chopped (optional)

Directions

1. Cake: Stir first four ingredients together.
2. Put butter, Crisco and water in saucepan and bring to a rapid boil.
3. Pour over flour mixture.
4. Add eggs and buttermilk that have been mixed with baking soda.
5. Add vanilla and beat until well mixed.
6. Bake in a greased cake pan (10 X 15 or 9 X 13).
7. Bake at 350 for approximately 25 minutes.
8. While cake is still hot, frost it.
9. Frosting: Bring butter, cocoa and milk to a boil.
10. Add to powdered sugar.
11. Mix well.
12. Add vanilla and pecans.
13. Mix well.
14. Spread on hot cake.