2 1/4 c. flour
2/3 c. instant non fat dry milk
1/3 c. + 2 tsp. sugar
1/4 c. cocoa
1 tsp. baking powder
1 tsp. baking soda
1 c. water
3/4 c. buttermilk
1/2 c. reduced calorie mayonnaise
1 tsp. vanilla
1 tsp. butter flavoring
1/4 c. artificial sweetener
1/2 tsp. cinnamon

Preheat oven to 375 degrees. Spray 16 x 12 x 3/4 inch sheet pan with Pam. Set aside. Onto sheet of waxed paper, sift together flour, dry milk, sugar, cocoa, baking powder and baking soda. set aside. In a mixing bowl, combine remaining ingredients. Using electric mixer, beat sifted ingredients into buttermilk mixture beating until smooth. Pour batter into prepared pan and bake for 20 minutes until cake pulls away from sides of pan and cake tester inserted in center comes out clean. Let cake cool in pan for 5 minutes. Remove cake from pan and set on wire rack to cool.

FROSTING:

8 oz. reduced calorie cream cheese
2 tsp. cocoa
5 pkg. artificial sweetener
1 tsp. vanilla

Mix and spread on top of sheet cake.