SC - Chocolate cake, crisco question, OT-OOP

[Brokk]

I recieved the following recipe from a friend in the US.
I got the explanation that crisco was some sort of 'cooking lard'
but it's not available here in Sweden and I haven't seen anything
similar to it either.
Has anyone got any ideas what i can use for a substitute (and a suitable
amount of it as well)?
My first thought was just to increase the amount of butter but i'm at a
loss concerning the amount of it anyway.
I'm dying to try this recipe, i'm quite a chocolate junkie from time to
time.

Angus MacIomhair aka Brokk aka Håkan Hedrén
 
> Hello Brokk, 
> Here's my wonderful recipe, just as I promised! 
>   
>                          Texas Chocolate Sheet Cake 
>  
> Large Bowl    2 cups flour                        1 teaspoon baking
> soda 
>                    2 cups sugar                       1/2 teaspon salt
> 
> Saucepan       bring following to a boil: 
>                     1 stick margarine (1/4 lb)    1/2 cup Crisco
>                     4 tablespoons cocoa (real)    1 cup water 
> Pour the boiled ingredients over the dry ingredients in the large
> bowl, stirring well. 
> Add:               1/2 cup buttermilk 
>                      2 eggs, slightly beaten 
>                      1 teaspoon vanilla 
> Mix well, put in a cookie sheet.  It will look sort of silly, but do
> it.  Bake @ 400 degrees F. for 20 minutes. 
> Frosting: 
>     Melt & bring to boil:    1 stick butter  (1/4 lb)            1 box
> powdered sugar (1lb)
>                                     4 tablespoons cocoa    1 teaspoon
> vanilla 
>                                     1/4 cup milk                1 cup
> pecans/walnuts 
> Spread on hot cake 10 minutes after it comes out of the oven. 
>   
> I rarely bake this cake because I tend to eat it until it's gone. :) 
> Try it and enjoy it.  See what you think of it. 
> Fondly, 
> Gaade/Adele
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