This is a cake I grew up eating. Its a traditional Texas cake and the recipe is a classic – easy and turns out great every time. It has a really moist and tender texture and keeps for days (if you can keep people from finishing it off the first day!)

Ingredients:

FOR THE CAKE:
1 Stick Butter
1/2 Cup Shortening
4 Tbsp. Cocoa
1 Cup Water
1/2 Cup Buttermilk
2 Cups Flour
2 Cups Sugar
2Eggs, beaten
1 Tsp. Baking Soda1 Tsp. Vanilla
1 Tsp. Cinnamon (or more, to taste)

FOR THE FROSTING:
1 Stick Butter
4 Tbsp. Cocoa
6 Tbsp. Milk
1 Pound Powdered (Confectioner’s) Sugar
1 Tsp. Vanilla
1/2 to 1 Cup Pecans (optional)

Directions
FOR THE CAKE: Bring to boil the butter, shortening, cocoa, water and buttermilk. Remove from heat. Add the flour, sugar, eggs, soda, cinnamon and vanilla. Pour into a 11X16 pan. Bake at 375 degrees for 20-25 minutes.

FOR THE FROSTING: Bring to boil the butter, cocoa and milk. Add the sugar, vanilla and pecans, stirring well. Pour the frosting over the baked cake after the cake has cooled for about 10-15 minutes. After the frosting is cool, serve and enjoy!

This cake is great with a side of cinnamon ice cream. Butter Pecan ice cream works well too, as does vanilla.  If ice cream is not your thing, then enjoy it with a glass of red wine or port!