1 c. butter
1/3 c. baking cocoa
1 c. water
2 tbsp. instant coffee
1 c. sugar
1 c. brown sugar
2 c. all-purpose flour
1-1/2 tsp. cinnamon
1 tsp. baking soda
1 tsp vanilla extract
1/2 cup milk
2 eggs

Preheat oven to 350°F.

Melt butter in saucepan. Stir in cocoa, water and coffee. Combine sugar, brown sugar, flour, cinnamon, and baking soda. Add the cocoa mix to the flour mix along with, vanilla, milk and eggs. Mix until well blended. Spray a 10-by-15-inch jelly roll pan with cooking spray, pour batter into pan.

Bake for 18 minutes or until toothpick inserted in center comes out clean. Cool in pan.

ICING:

4 tbsp. butter
3 tbsp. baking cocoa
3 tbsp. strong brewed coffee
1/2 tsp. cinnamon
2 c. sifted confectioners' sugar

Make icing; melt butter in saucepan, stir in coca, coffee and cinnamon, with the milk. Mix until smooth. Slowly beat in the powdered sugar, mix until smooth. Ice the cake, cut into 32 pieces.

Great served with a strong coffee.

Submitted by: Sherry Monfils