2 c. all-purpose flour
2 c. sugar
1 1/2 tsp. ground cinnamon
1/4 tsp salt
1 c. water
1/2 c. vegetable oil
1/2 c. butter
1/4 c. baking cocoa
2 eggs
1/2 c. buttermilk
1 tsp. vanilla
1 tsp. baking soda

In a mixing bowl, combine the first 4 ingredients. In a sauce pan, combine water, oil, butter and cocoa. Bring to a boil over medium heat. Pour over dry ingredients. Mix well. Add eggs, buttermilk, vanilla and baking soda. Mix well. Pour into greased and floured 15 x 10 x 1 inch baking pan.

Bake at 375°F for 15-20 minutes or until a toothpick inserted in center comes out clean.

Frosting:

1/2 c. butter
1/3 c. whipping cream
1/4 c. baking cocoa
1 1/2 tsp. cinnamon
3 c. powdered sugar
1 tsp. vanilla
1 c. finely chopped walnuts or pecans

Combine butter, cream, cocoa and cinnamon in a sauce pan. Cook and stir over medium heat until butter is melted and mixture is heated through. Remove from heat. Beat in sugar and vanilla until smooth. Stir in walnuts or pecans, carefully spread over hot cake. Cool completely.

Yield: 24-30 servings.