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

In a bowl, add sugar and flour. Set aside. In a 2-quart saucepan, add next 4 ingredients and bring to a boil, then add to the flour and sugar mixture. Add next 5 ingredients to the batter mixture. Place in a greased 13 x 15-inch cookie sheet and bake 20 minutes at 400°F.

Frosting:

1/2 lb. powdered sugar
3 tbsp. cocoa
2 tbsp. butter
chopped pecans

Melt butter and mix together. Add enough water (hot) to make spreadable. Spread frosting onto warm cake and top with pecans.