2 c. sugar
2 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1 c. water
1 stick butter
1/2 c. oil
4 tbsp. cocoa
1/2 c. buttermilk
2 eggs, beaten
1 tsp. vanilla

Sift together sugar, flour, soda and cinnamon. Set aside. Put water, butter, oil and cocoa into a saucepan. Bring to a boil, allowing butter to melt, and pour over dry ingredients. Mix well and set aside.

Mix together buttermilk, eggs and vanilla; add to chocolate batter. Pour into a greased 13x9x2 inch pan and bake 20 minutes in preheated 400 degree oven. Frost while hot.

CHOCOLATE FROSTING:

2 c. sugar
1/4 c. white corn syrup
1/2 c. milk
1 tsp. vanilla
1/2 c. butter
2 sq. unsweetened chocolate
1/4 tsp. salt

Mix all ingredients except vanilla in a pan. Stir over low heat until chocolate and butter melts. Bring to hard boil about 2 minutes or until candy thermometer reaches 220 degrees.

Remove pan from heat. Beat until mixture reaches 120 degrees. Stir in vanilla; beat until it reaches a smooth spreading consistency.