Divine Chocolate Cake

• 2 c. cake flour (not self rising)
• 2 c. sugar
• 1 stick butter, Frosting
• ¼ c. shortening
• 4 heaping tbsp. cocoa powder, frosting
• 1 c. water
• 1 tsp. baking soda
• ½ c. buttermilk
• ⅓ tsp. salt
• 1 tsp. vanilla extract
• 2 large eggs

Icing:

• 1 stick butter
• 4 tbsp. cocoa powder
• 6 tbsp. milk, Frosting
• 1 tsp. vanilla extract, Frosting
• 1 16 oz. box confectioners sugar, Frosting
• 1 c. coconut flakes

Preheat oven to 350º. In a mixing bowl, sift flour and sugar; set aside. In a saucepan, bring butter, shortening, cocoa and water to a rapid boil. Gradually pour melted mixture over flour and sugar and stir to combine.

In a separate bowl, combine baking soda, buttermilk, salt, vanilla and eggs; add to already combined ingredients and mix thoroughly. Pour batter into a greased 9x13-inch baking dish and bake for 35 minutes or until toothpick inserted in center comes out clean.

In a medium saucepan over medium-high heat, make icing by combining butter, cocoa and milk; stir constantly and bring to a boil. Remove from heat and add vanilla and confectioner sugar; stir until sugar is completely dissolved. Fold in coconut flakes and pour icing over hot cake. Serve warm.