Chocolate Buttermilk Sheet Cake

2 cups flour
2 cups granulated sugar
1/2 tsp. salt
1/2 cup margarine
1 cup water
1/2 cup vegetable shortening
3 heaping Tbsp. cocoa
2 eggs, beaten
1 tsp. baking soda
1/2 cup buttermilk
1 tsp. vanilla extract

for icing:
1/2 cup margarine
3 heaping Tbsp. cocoa
1 (16 ounce) box confectioners' sugar
1 tsp. vanilla extract
1/2 cup chopped nuts
6 Tbsp. milk

Place in large mixing bowl flour, sugar and salt. Place in saucepan
margarine, water, vegetable shortening and cocoa. Bring to boil and pour
over flour mixture. Mix well. Place in another bowl eggs, baking soda,
buttermilk and vanilla extract. Stir well and add to previous mixture.
Bake in greased and floured 13 x 9" pan at 350 degrees F for 20
minutes.
Icing: Melt margarine and cocoa in a 2 quart pan, but do not boil.
Remove from heat and add confectioners' sugar, vanilla extract, nuts and
milk. Stir well. Ice cake while hot.

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