Sift together 2 cups flour and 2 cups sugar. Set aside. In a saucepan mix one stick butter, 1/2 cup Crisco, 4 Tbs cocoa and 1 cup water. Bring to a rapid boil and boil a FEW SECONDS. Pour over flour-sugar mixture. Mix well. To this add 1/2 cup buttermilk, 2 beaten eggs, 3/4 tsp cinammon, 1 tsp vanilla and 1 tsp baking soda. Mix well and pour into a greased pan with 1/2 inch sides. Bake 25 minutes at 350 degrees.
Mix in saucepan 4 Tbs cocoa, 1 stick butter and 6 Tbs milk. Bring to a boil and cook a FEW SECONDS. Add one box of sifted powdered sugar. Mix well and add 1 tsp vanilla and one cup pecans. Beat well and spread over HOT CAKE(important;the cake must be hot when you spread the icing.) Cut into squares the size of large brownies.
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