GRANNY’S FUDGE CAKE

2 c. flour
2 c. sugar
½ c. butter
½ c. Crisco shortening
¼ c. cocoa
1 c. water
½ c. buttermilk
2 eggs, beaten
1 t. vanilla
1 t. soda

Preheat oven at 375 degrees. Sift flour and sugar together. In a saucepan bring to boil the butter, Crisco, cocoa and water. Pour over the flour mixture and stir well. Stir in the buttermilk, eggs, vanilla and soda. Bake for 20 minutes in a jelly roll pan (approx. 15X10) or in a sheetcake pan (9X13) for 25-30 minutes, or until cake springs back when touched lightly. Cool.

ICING:

1 stick butter
3-1/2 TB cocoa
1/3 c. milk
1 lb. box powdered sugar
2/3 c. chopped pecans

Bring to boil the butter, cocoa and milk. Pour over the powdered sugar and stir until well blended. Stir in pecans and pour over cake while hot.

*Back in the 70's the Junior League used to have an 1886 Cafe for lunch in downtown Austin. They served their version of this cake. The only difference is that they added 1/2 t. salt to the cake. Try it both ways to see which you prefer -- if you can tell a difference!