Texas Chocolate Sheet Cake with Chocolate-Mocha Frosting

-----SHEET CAKE-----

• 2 cups Sugar
• 2 cups All-purpose flour
• 1 teaspoon Soda
• 1 teaspoon Cinnamon
• 1 cup Water
• 1/2 cup Butter or margarine
• 1/2 cup Vegetable oil
• 1/4 cup Cocoa
• 1/2 cup Buttermilk
• 2 Eggs -- slightly beaten
• 1 teaspoon Vanilla

-----CHOCOLATE MOCHA FROSTING-----

• 6 tablespoons Butter or margarine
• 1/4 cup Cocoa
• 1/3 cup Strong coffee (1/3 cup -- milk may be substituted
• 3 cups Confectioners sugar
• 1 teaspoon Vanilla
• 1 cup Chopped pecans

SOURCE: More Tastes & Tales from Texas with love by Peg Hein, copyright 1987, 6th printing - Oct. 1991, ISBN #0-9613881-1-0.
Uploaded by Ursula R. Taylor who got this from Robbie Shelton in the Oct. 1995 cookbook swap on Delphi - Cust 229.
CAKE DIRECTIONS:
Sift sugar, flour, soda and cinnamon together into a large mixing bowl. Set aside.
Combine water, butter or margarine, oil and cocoa in a small saucepan and bring to a boil, stirring constantly. Watch carefully so mixture does not scorch.
Pour over dry ingredients and mix well. Combine buttermilk, eggs and vanilla and stir into chocolate batter. Pour batter into a greased and floured 9 x 13 inch cake pan.
Bake at 375~ for 25 minutes (slightly longer if using a glass pan).
Start making Chocolate Mocha Frosting about 5 minutes before cake is done.
FROSTING DIRECTIONS:
Combine butter or margarine, cocoa and coffee (or milk) in a small saucepan and bring to a boil, stirring constantly. Stir in confectioners sugar gradually. Add vanilla and pecans. Mix and spread on the hot cake while it is still in the pan.