Sheet Cake:

2 c. flour
2 c. granulated sugar
2 sticks unsalted butter
4 tbsp. cocoa
1 c. water
1/2 c. buttermilk
1 tsp. baking soda
2 eggs, slightly beaten
1/2 tsp. cinnamon
1 tsp. vanilla extract

Sift together flour and gran. sugar. In saucepan, bring to a boil the butter, cocoa, and water. Combine the two mixtures. Add rest of ingredients, stir together. Pour into greased and floured jelly roll pan.

Bake 20 minutes at 400°F. Cake remains in pan and should cool only slightly before WARM icing is poured over it.

Icing:

1 stick unsalted butter
6 tbsp. buttermilk
4 tbsp. cocoa
1 lb. confectioners' sugar, sifted
1 tsp. vanilla extract
1 c. chopped pecans

Bring butter, cocoa, and buttermilk to a boil. Remove from heat and beat in confectioners' sugar (hand mixer is helpful). Stir in vanilla extract and pecans. Pour/spread warm on warm cake.