Group 1:

2 c. all-purpose flour
2 c. sugar
1/2 tsp. salt
1 tsp. cinnamon

Group 2:

1 c. (2 sticks) butter
1 c. water
3 tbsp. cocoa

Group 3:

2 eggs, well beaten
1 tsp. baking soda
1/2 c. buttermilk
1 tsp. vanilla

Sift group 1. Measure and resift. In a saucepan, put group 2, bring to a boil and pour over group 1. In another bowl, put group 3 and add t the preceding mixture. Bake in a greased and floured shallow cake pan (15 1/2 x 10 1/2 x 1 inch). Bake for 20 minutes at 350°F. Start icing the last 5 minutes cake is baking.

EASY CHOCOLATE FROSTING:

1/2 c. (1 stick) butter
3 tbsp. cocoa
6 tbsp. milk
1 (1 lb.) box confectioners' sugar
1/2 c. pecans, chopped
1 tsp. vanilla

Mix butter, cocoa and milk in saucepan. Heat over low flame. DO NOT BOIL. Remove from heat and add confectioners' sugar, chopped pecans and vanilla. Mix well. Frost cake as soon as removed from oven. Cut cake in squares to serve.

Makes 24 servings or 48 party sized squares.