2 c. sugar
2 c. flour (don't sift)
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. baking soda
1 c. water
3 tbsp. cocoa
1/2 c. butter
1/2 c. shortening
1/2 c. buttermilk (or 1 tbsp. vinegar & milk)
2 eggs
1 tsp. vanilla

Mix dry ingredients in large bowl. Mix water, cocoa, butter and shortening in saucepan; bring to a boil. Pour cocoa mixture (while still hot) over dry ingredients and blend on low speed. Add buttermilk, eggs and vanilla, continue mixing until all is blended. Bake at 400 degrees for 20 minutes in greased sheet cake pan. Frost while cake is hot.

FROSTING:

1/2 c. butter (1 stick)
3 tbsp. cocoa
1/3 c. milk
1 lb. powdered sugar (maybe a little more)
1 c. chopped nuts
1 tsp. vanilla

Start frosting 5 minutes before cake is done. Use same pan used for cake. Bring to boil butter, cocoa and milk. Add sugar; blend well. Stir in nuts and vanilla. Spread on hot cake.