2 c. sugar
2 c. flour
2 sticks butter
1 tsp. cinnamon
3 1/2 tbsp. cocoa
1 c. water
2 eggs
1/2 c. buttermilk or sour cream
1 tsp. baking soda
1 tsp. vanilla

To make buttermilk, add 1 teaspoon vinegar to 1/2 cup milk.

FROSTING:

1 stick butter
4 tbsp. cocoa
1/3 c. milk
1 box confectioners' sugar
1 c. chopped nuts

In a large bowl, combine sugar and flour. In a saucepan, bring butter, cinnamon, cocoa and water. Pour boiled mixture over dry ingredients and stir. Add eggs, buttermilk (or sour cream), baking soda, and vanilla. Mix and pour into a 10 x 15 inch jelly roll pan (pan size is important). Bake 20 minutes at 375 degrees. Prepare frosting a few minutes before cake is done.

Bring butter, cocoa and milk to a boil in a saucepan. Add 1 box confectioners' sugar and 1 cup chopped nuts. Pour over HOT cake. Try to have frosting done at the same time the cake is done so that warm frosting pours easily over the hot cake.