Texas Sheet Cake - Chocolate Short Cake

• 2 cups (475 ml) flour
• 2 cups (475 ml) sugar
• 1 stick margarine (not light)
• 1/2 cup (125 ml) shortening
• 4 Tbsp (60 ml). cocoa
• 1 cup (225 ml) water
• 1/2 cup (125 ml) buttermilk
• 2 eggs, slightly beaten
• 1 tsp (5 ml). vanilla
• 1 tsp (5 ml). baking soda
• 1 stick margarine (not light)
• 4 Tbsp (60 ml). cocoa
• 6 Tbsp (90 ml). milk
• 1 box powdered sugar (3 1/4 cup)
• 1 cup (225 ml) pecans
• 1/4 tsp (1 ml). vanilla

1. Sift flour and sugar together in large bowl.
2. Add margarine, shortening, cocoa, and water to a saucepan.
3. Bring mixture to rapid boil.
4. Pour over sugar and flour mixture and stir well.
5. Add buttermilk (or 1/3 cup (80 ml) milk with 1 tsp (5 ml).
6. vinegar), eggs, vanilla and baking soda.
7. Mix well.
8. Pour into greased 12 inch x 18 inch pan.
9. Bake 20 minutes at 375 degrees (200 C.).
10. Start frosting 5 minutes before cake is done.
11. Melt together margarine, cocoa, and milk and bring to boil.
12. Remove from heat and add powdered sugar, pecans and vanilla.
13. Beat well and spread on cake while hot.
14. Leave in pan and cut into squares as needed.

flour, sugar, margarine, shortening, cocoa, water, buttermilk, eggs, vanilla, baking soda, margarine, cocoa, milk, powdered sugar, pecans, vanilla

Taken from online-cookbook.com/goto/cook/rpage/0002DC (may not work)