This cake has an excellent chocolate and cinnamon flavor. The two flavors enhance each other together. When served warm with a scope of custard vanilla ice cream, conversation at the table will immediately cease.

Preheat oven to 350 degrees. Prepare 9x13 inch baking pan by spraying with baking spray. Sift together dry ingredients in a large mixing bowl:

2 cups white sugar

2 cups flour

Bring to rapid boil:

1/2 cup butter

1/2 cup Butter flavored Crisco shortening

3 heaping T. Hershey's cocoa

1 cup bottled water

Add the hot cocoa mixture to the sugar/flour mixture. Mix well and add:

1/2 cup buttermilk

2 eggs

1 t. soda

2 t. cinnamon

1 t. vanilla

1/2 cup chopped pecan pieces

Mix until ingredients are no longer dry (don't over mix). Pour batter into prepared 9x13 baking pan. Bake cake for 30 to 35 minutes. When the cake has baked for 20 minutes of the allotted time, begin preparing the icing (see below).

To test if cake is done, shake the pan slightly after it has baked for 30 minutes. If the cake giggles in the center, return the cake to bake for another 5 minutes. Do not over bake or the cake will be dry.

Place the pan on a cooling rack and using an ice pick or toothpick poke a hole every 1/2 inch all over the cake. This is so that the icing will soak into the cake.

To make the icing mix these ingredients in a saucepan:

1/2 cup butter

4 T. Hershey's cocoa

6 T. milk

Bring to boil and cook for 1 minute. Remove from heat and in a large mixing bowl, pour over: