2 cups sifted all-purpose flour
2 cups sugar
1 cup (2 sticks) butter
7 tbsp. cocoa
1 cup water
1/2 cup buttermilk
2 eggs
1 tsp. vanilla
1 tsp. baking soda
1 tsp. ground cinnamon

Sift together flour and sugar into bowl. Mix together butter, cocoa and water in a heavy saucepan. Bring to a boil over medium heat. Slowly pour mixture over flour and sugar, blending with electric mixer. Add buttermilk, eggs, vanilla, baking soda and cinnamon; mix well.

Spread in greased 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Bake in 400°F oven 20 minutes or until done. Cool in pan on rack. Frost with Chocolate Fudge Frosting (see below). Sprinkle with pecans. Cut in 2-inch squares.

Makes 35 squares.

CHOCOLATE FUDGE FROSTING:

1 1/2 cups sugar
6 tbsp. butter
6 tbsp. milk
1 tsp. vanilla
1 cup chocolate chips

Boil sugar, butter and milk for 30 seconds in 2-quart heavy saucepan. Add vanilla and chocolate chips. Let cool slightly. Beat until smooth.