Ingredients
- For the cake:
- 2 cups flour (but not really … more like 1 cup and just a hair shy of another cup … 1 cup and 1 not-quite-level cup)
- 2 cups granulated sugar
- 1/2 tsp. salt
- 16 Tbs. (2 sticks) margarine
- 1 cup water
- 3 Tbs. cocoa powder
- 2 eggs
- 1 tsp. baking soda
- 1/2 cup buttermilk
- 1 tsp. vanilla extract
- 1 tsp. ground cinnamon
- For the frosting:
- 8 Tbs. (1 stick) margarine
- 3 Tbs. cocoa powder
- 6 Tbs. milk
- 1 box (1 lb.) confectioners’ sugar
- 1 cup chopped pecans or walnuts
- 1 tsp. vanilla extract
- 1/2 tsp. cinnamon
Preparation
Step 1
Preheat an oven to 350°F. Grease a sheet cake pan (be sure it has raised edges).
In a large bowl, stir together the flour (I use a little less than 2 full cups), granulated sugar and salt.
In a saucepan, combine the margarine, water and cocoa powder. Stir while bringing to a boil. Pour over the flour mixture.
In another bowl, stir together the eggs, baking soda, buttermilk, vanilla and cinnamon. Add to the flour-cocoa mixture.
Transfer the batter to the prepared sheet cake pan and bake for 18 minutes.
Five minutes before the cake is done, make the frosting: In a saucepan, combine the margarine, cocoa powder and milk. Heat and then add the confectioners’ sugar, nuts, vanilla and cinnamon. Pour the frosting over the cake and allow to cool.