Ingredients:

• Pinch of salt 
• 1/2 lb powdered sugar, sifted 
• 2 large eggs 
• 1 teaspoon baking soda 
• 1 cup buttermilk 
• 1/2 cup raisins, chopped
• 1/2 cup water 
• 2 (1-oz.) squares unsweetened chocolate 
• 1/2 cup margarine, softened 
• 1/2 teaspoon cinnamon 
• 1/4 teaspoon salt 
• 2 cup granulated sugar 
• 2 cup plain flour 
• 1/4 cup margarine, softened 
• 3 tablespoon milk 
• 1 (1-oz.) square unsweetened chocolate
• 3/4 cup pecans, chopped

Directions:

Preheat oven to 375 degrees. Measure flour and sift; then re-measure flour by spooning lightly into cup. Re-sift flour with sugar, salt, and cinnamon in an electric mixer bowl. In a saucepan, add margarine, shortening, chocolate, water, and raisins; bring to a boil. Immediately pour boiling mixture over the flour mixture; then beat on medium speed until well blended. in a cup combine buttermilk and soda; then add to the batter. Beat in eggs, one at a time. Prepare a 9- x 13-inch baking pan with Baker's Joy, and bake in the preheated oven for 30 minutes. Frost while still in the pan and hot. Frosting: Sift together the powdered sugar and salt. In a sauce pan, bring to a boil the margarine, milk, and chocolate. Remove from heat, and vigorously beat in the sugar mixture until smooth. Add pecans, and pour over the hot cake; spread evenly. Cut in squares to serve. Makes 20 to 24 squares.