This recipe is special to me. It is my great grandmother's and she passed away over a decade ago. It brings back a lot of memories of family gatherings. The one ingredient that sent this over the top...a little cinnamon! Enjoy!
CAKE INGREDIENTS
 240 grams of flour (2 cups)
 2 cups of white sugar
 1 teaspoon baking soda
 1 cup of Crisco (solid)
 1/3 cup cocoa
 1 cup water
 ½ cup of buttermilk
 2 eggs
 1 teaspoon vanilla
 1 teaspoon cinnamon
FROSTING INGREDIENTS
 1 stick of butter
 2 tablespoons cocoa
 1 teaspoon vanilla
 1/3 cup buttermilk
 500 grams of powdered sugar (4 cups)
 1/2 cup of chopped pecans
1. Preheat oven to 350 degrees.
2. Start making wet ingredients for cake batter. In a pot on the stove mix 1 cup of water, 1/3 cup of cocoa and 1 cup of Crisco. Bring to a boil then let cool for 15 minutes.
3. While that is cooling in a large bowl mix 2 cups of flour, 2 cups of sugar, 1 teaspoon of baking soda, 1 teaspoon of vanilla, 2 eggs and ½ cup of buttermilk.
4. Once the cocoa has mixture has cooled enough pour it into large bowl and mix all ingredients until smooth.
5. Spray a sheet pan with non-stick spray and pour cake batter into sheet.
6. Bake in oven for 30-35 minutes. Check with toothpick.
7. When the cake has around 10 minutes left we can start making the frosting.
8. In pot on the stove bring to a boil 1 stick of butter 2 tablespoons of cocoa, 1/3 cup of buttermilk and 1 teaspoon of vanilla.
9. Add in 500 grams (around 4 cups) of powdered sugar. Stir on heat until smooth.
10. Add in ½ cup of pecans to icing.
11. Let cool for a few minutes while pulling the cake out of the oven.
12. Let cake sit for around 5 minutes.
13. Pour warm frosting over warm cake and top with more pecans if you’d like.
14. Let cool for around an hour.
15. Enjoy!