Cocoa Cake

Cocoa Cake
KES 10 TO 12 SERVINGS

This cake works the best when baked in a large jelly-roll pan and
is perfect for serving a large group of people.

FOR THE CAKE
2 cups all-purpose flour
2 cups granulated sugar
!/2 cup butter or margarine
l/2 cup vegetable shortening
1 cup water
1/4 cup dark, unsweetened cocoa
V2 cup buttermilk
2 eggs, lightly beaten
1 teaspoon baking soda
1 teaspoon vanilla

FOR THE FROSTING
l/2 cup butter or margarine
4 tablespoons milk
2 tablespoons dark, unsweetened cocoa
31/2 cups powdered sugar
1 teaspoon vanilla

Preheat oven to 400°F. Generously butter a lOV^-by-H^-inch
jelly-roll pan (cookie sheet with sides).
In a large bowl, combine the flour and granulated sugar. In a
saucepan, bring l/2 cup butter or margarine, shortening, water, and
!/4 cup cocoa to a boil, stirring constantly, and cook until smooth,
about 1 minute. Pour mixture over the dry ingredients and stir until
blended. Add the buttermilk, eggs, baking soda, and 1 teaspoon
vanilla. Mix until very smooth and blended. Pour into the prepared
pan. Bake 20 minutes, or until the cake tests done in the center.
While cake is baking, combine l/2 cup butter, the milk, and 2
tablespoons cocoa in a medium-size saucepan; bring to a boil. Add the
powdered sugar and 1 teaspoon vanilla. Pour the hot frosting over the
hot baked cake.