Preparation time: 15 minutes. Baking time: 18 minutes. Oven temperature: 350 degrees. Yields: 32 slices.

1 c. butter
1/3 c. cocoa
1 c. water
2 tbsp. instant coffee crystals, espresso or reg.
1 c. granulated sugar
1 c. brown sugar, packed
2 c. all-purpose flour
1 1/2 tsp. cinnamon
1 tsp. baking soda
1 tsp. vanilla
1/2 c. milk
2 eggs

ICING:

4 tbsp. butter or margairne
3 tbsp. cocoa
3 tbsp. brewed coffee
1/2 tsp. cinnamon
2 c. sifted powdered sugar

1. In saucepan, melt butter. Stir in cocoa, water and coffee. Beat until smooth.

2. In a large bowl, combine sugars, flour, cinnamon and baking soda.

3. To cocoa mixture, add vanilla, milk and eggs. Blend well. Add to dry ingredients. Mix well.

4. Pour batter into a greased 10 x 15 inch jelly roll pan.

5. Bake at 350 degrees for 18 minutes or until done. Cool in pna.

6. To prepare icing, in a saucepan, melt butter. Stir in cocoa, coffee, cinnamon and milk. Mix until smooth. Slowly beat in powdered sugar. Mix until smooth.

7. Invert cake onto serving platter. Ice cake. Cut. Serve.

Good served with: A scoop of coffee or vanilla flavored ice cream.