Chocolate Sheet Cake

You may substitute buttermilk with 1/2 tablespoon vinegar plus 1/2 cup milk. Let sit for 5 minutes.

2 cups sugar
2 cups flour, stirred and measured
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup (2 sticks) butter or margarine
1/4 cup cocoa
1 cup water
1/2 cup buttermilk
2 eggs, slightly beaten
1 teaspoon vanilla

In a large mixing bowl stir together sugar, flour, soda and cinnamon. In medium saucepan combine butter, cocoa and water; bring to boil over medium heat, cooking until butter is melted. Add to sugar-flour mixture; blend. Whip together buttermilk and eggs; blend into batter thoroughly. Stir in vanilla. Pour into greased and floured 15.5x10.5-inch jellyroll pan and bake at 375 degrees F. for 15 to 20 minutes or until done.

CHOCOLATE FROSTING
1/2 cup (1 stick) butter or margarine
1/4 cup cocoa
1/3 cup milk
3 1/2 cups (1 lb.) powdered sugar
1 teaspoon vanilla

In medium saucepan combine butter, cocoa and milk. Bring to boil; simmer about 3 minutes. Remove from heat. Stir in remaining ingredients, blending until smooth. Spread immediately over hot cake.