2 c. flour
2 c. sugar
1/4 c. cocoa
1 c. water
1 stick butter
1/2 c. shortening
1 tsp. baking soda
1/2 c. buttermilk
2 eggs, slightly beaten
1 tsp. vanilla
1 tsp. cinnamon

Mix the flour and sugar; set aside. Melt the cocoa, water, butter, and shortening in a pan and bring to a boil. Mix together the soda (dissolved in the buttermilk), eggs, vanilla, and cinnamon. Add the flour and sugar mixture to the hot mixture. Add the buttermilk, flour, and sugar mixture; beat well. Bake in an 11 x 16 inch pan for 20 minutes at 375 degrees. Be sure to grease and flour the pan.

FROSTING:

1/4 c. cocoa
6 tbsp. milk
1 stick butter
1 lb. box powdered sugar (about 4 1/2 c.)
1 tsp. vanilla
1/2 c. nuts, chopped

Bring to a boil the cocoa, milk, and butter. Remove from heat and add the powdered sugar, vanilla, and nuts; mix well. Pour over the hot cake.