1/4 c. cocoa
1 c. water
3/4 c. shortening
2 1/2 c. sifted flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
2 c. sugar
2 eggs
1/2 c. buttermilk
1 tsp. vanilla

CHOCOLATE ICING:

1/2 c. butter
1/4 c. milk
1/4 c. cocoa
3 c. sifted powdered sugar
1 tsp. vanilla

Mix cocoa and water in saucepan; add shortening. Bring mixture to a boil. Cool slightly. Sift together flour, baking soda, salt and cinnamon. Blend together (do not beat) sugar and eggs in a large mixing bowl. Blend in cocoa mixture. Add sifted dry ingredients alternating with buttermilk, stirring after each addition until well blended. Stir in vanilla.

Pour in greased jelly-roll pan (15 1/2 x 10 1/2 x 1 inch). Bake at 400 degrees for 20 minutes. Cool, frost and top with chopped nuts.

Icing: Melt butter in milk in small saucepan. Mix cocoa and powdered sugar and stir in. Add vanilla.