Cocoa & Coffee Sheet Cake

Makes 24 servings

2 c. all-purpose flour

2 c. sugar

1/2 c. shortening

1/4 c. baking cocoa

1 c. hot brewed coffee

1/2 c. butter

1 t. baking soda

1 t. vanilla extract

1/2 c. buttermilk

1 t. cinnamon

2 eggs, beaten

In a large bowl, combine flour and sugar; set aside. In a saucepan, combine shortening, cocoa, coffee and butter; bring to a boil. Slowly stir into flour mixture. Stir in remaining ingredients, mixing until well blended. Pour batter into a greased and floured 13"x9" baking pan. Bake at 400 degrees for 25 minutes. Pour frosting over cake immediately after removing cake from oven.

Frosting:

1/4 c. baking cocoa

6 T. milk

1/2 c. butter

16-oz. pkg. powdered sugar

1 t. vanilla extract

1/2 c. chopped pecans

In a saucepan, combine cocoa, milk and butter; bring to a boil. Add powdered sugar, vanilla and pecans, stirring well.

Make treats ahead of time and keep them frozen to serve later. Wrap in layers of plastic wrap and aluminum foil. Freeze cookies up to 6 months, pies up to 4 months and cakes up to 2 months. Thaw in the fridge, then frost or decorate just before serving.