- 2 cups all-purpose flour
- 2 cups white sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup margarine
- 1/2 cup shortening
- 1/4 cup unsweetened cocoa powder
- 1 cup water
- 2 eggs, beaten
- 1/2 cup buttermilk
- 1/2 cup margarine
- 6 tablespoons milk
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 4 cups sifted confectioners' sugar
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10×15 inch jellyroll pan. In a large bowl, sift together the flour, sugar, baking soda, cinnamon and salt. Set aside.
- In a saucepan combine 1/2 cup margarine, shortening, 1/4 cup cocoa and water. Bring to a boil and cook for 1 minute. Pour the liquid mixture over the flour, sugar mixture; stir well. Blend in eggs and buttermilk.
- Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cake cool 10 minutes, then frost while still warm.
- To make the Frosting: In a saucepan combine 1/2 cup margarine, milk and 1/4 cup cocoa. Bring to a boil and cook for 1 minute. Remove from heat and stir in vanilla. Mix in confectioners' sugar. Pour over warm cake