Recipe(tried): Chocolate Sheath Cake with Chocolate Icing

This recipe is one that was printed in Progressive Farmer in May 1970. Progressive Farmer is a sister company to Southern Living. I have taken the recipe to many covered-dish occasions. Almost always, I am asked for the recipe! (There are similar recipes, but the cinnamon seems to be the secret to such a good cake! It's easy, too.)

CHOCOLATE SHEATH CAKE

2 cups sugar
2 cups flour
1 tsp. soda
1 tsp. ground cinnamon
1 cup water
1 stick margarine (NOT spread)
1/2 cup vegetable cooking oil
4 Tbsp. cocoa
1/2 cup buttermilk
2 eggs, slightly beaten
1 tsp. vanilla extract

Sift together the sugar, flour, soda, and cinnamon. Set aside.

Place the water, margarine, oil and cocoa in a saucepan. Bring to boil and pour over dry ingredients, mixing well. Set aside.

Mix together the buttermilk, eggs, and vanilla extract; add to chocolate batter. Pour batter into greased and floured 13x9x2-inch pan.

Bake at 400F. for 20 minutes. Start Chocolate Icing about 5 minutes before cake is done and frost cake in pan.

Chocolate Icing:
1 stick margarine (NOT spread)
4 Tbsp. cocoa
6 Tbsp. milk
1 (1-lb.) box powdered sugar
1 tsp. vanilla extract
1 cup chopped pecans

Place margarine, cocoa, and milk in a saucepan. Bring to a boil, being careful not to let it scorch. Then add powdered sugar, vanilla extract and pecans. Spread on hot cake.