2 sticks butter
2 tbsp. cocoa
1 c. water
2 c. flour
1 tsp. cinnamon
2 c. granulated sugar
2 tsp. baking soda
1/2 c. buttermilk
2 eggs

Bring butter, cocoa and water to a boil and let cool. Pour boiled liquid over dry ingredients and mix well. Add buttermilk and eggs. Beat well. Pour into greased and floured jelly roll pan 17 x 11 inch pan. Bake 25 minutes at 350 degrees, jelly roll pan must have sides.

ICING:

1 stick butter
4 tbsp. cocoa
1 box sifted confectioner's sugar
6 tbsp. buttermilk
1 tsp. vanilla
1 c. chopped nuts

Bring to boil and let cool the butter and cocoa. Pour into the confectioners sugar and add buttermilk, vanilla and nuts. Beat smooth. Pour icing over hot cake. This cake freezes well, leave uncovered while thawing after having been frozen.