Serves 12

2 cups all-purpose flour

2 cups sugar

½ teaspoon salt

1 stick butter

½ cup vegetable shortening

1 cup water

6 tablespoons cocoa powder

½ cup sour cream

2 eggs

1 teaspoon vanilla extract

Dash of cinnamon

1 teaspoon baking soda

Frosting

1 stick butter

5 tablespoons cocoa

6 tablespoons milk

1 box confectioners' sugar

1 teaspoon vanilla extract

1 cup pecans, chopped

• Combine flour, sugar, and salt in a bowl. Stir with a whisk to blend and break up any lumps.

• In a large saucepan, combine butter, shortening, water, and cocoa powder. Cook, stirring, over medium-high heat until mixture comes to a boil. Remove from heat and let cool until just warm.

• Pour cocoa mixture over flour and sugar. Beat with a mixer until smooth. Add sour cream, eggs, vanilla, cinnamon, and baking soda. Mix well. Pour into a buttered 11″ × 16″ sheet pan and bake at 350ºF for 20 minutes.

• When cake is halfway done, make frosting. Melt butter, cocoa, and milk in a saucepan over medium heat. Bring to a boil and remove from heat. Add confectioners' sugar, vanilla, and pecans. Mix until blended.

• Pour frosting over hot cake and carefully smooth over the top. Cool, cut, and serve.