• Mix the flour, sugar, and baking soda in a large bowl. Set aside.
• In a separate small bowl, whisk the 2 eggs and set aside.
• Add the butter, shortening, cocoa powder, water, vanilla, and buttermilk to a saucepan, and place it on your stovetop over medium heat. Stir until the ingredients are all melted together, and the mixture has just started to boil.
• Combine the melted mixture with the dry ingredients. Stir, then add the 2 eggs and mix until combined.
• Pour the batter into a greased and floured sheet pan. Bake at 400º for 12-20 minutes. (The cooking time will vary depending on the depth of your cake pan, so it’s better to just keep an eye on it.)

Icing Directions

• While the cake is baking, add the butter, cocoa, and milk to a saucepan. Place on your stovetop and bring to a boil
• Turn the heat down to low, then add the powdered sugar and vanilla. Whisk or beat until the icing is very smooth, then stir in 1/2 cup of chopped, roasted almonds.
• Pour the finished icing onto the hot cake.
• Spread the icing quickly, but be gentle! Let cool, then cut and serve!