2 C flour (but not really.. more like 1 C and 1 not quite level cup)
2 C sugar
½ tsp. salt
2 sticks margarine (The original recipe calls for oleo) *******
1 C water
3 Tbsp. Cocoa
2 eggs
1 tsp. baking soda
½ C buttermilk
1 tsp. vanilla
1 tsp. cinnamon
1 stick margarine*******
3 Tbsp. cocoa
6 Tbsp. milk
1 box (16 oz) confectioners (powdered) sugar
1 C chopped pecans or walnuts
1 tsp. vanilla.
½ tsp cinnamon

Directions

For The Cake
1. Stir flour (I use a little less than 2 full cups), sugar, salt.

2. In sauce pan put margarine, cocoa and water. Stir while bringing to a boil. Pour over the flour mixture.

3. Stir eggs, soda, buttermilk, cinnamon and vanilla together. Add to the flour/cocoa mixture.

4. Bake in greased sheet cake (10×15) pan for 18 minutes on 350.

5. Minutes before cake is done make the icing.

For The Frosting
1. Mix together; cocoa, margarine and milk. Heat and then add nuts, powdered sugar, cinnamon and vanilla.

2. Pour over hot cake and allow to cool.

Notes:

**** The original recipe calls for Oleo, but you may use butter instead of margarine. If you use salted butter, omit the salt from the recipe.

*** The sheet cake pan for this recipe is a 10X15 sheet cake pan – you may know it as a jelly roll pan.