Chocolate Cinnamon Sheet Cake
|Cocoa||1⁄4 Cup (4 tbs)|
|Water||1 Cup (16 tbs)|
|Vegetable shortening||3⁄4 Cup (12 tbs)|
|Flour||2 1⁄2 Cup (40 tbs)|
|Baking soda||1 Teaspoon|
|Sugar||2 Cup (32 tbs)|
|Buttermilk||1⁄2 Cup (8 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Powdered sugar||2 Cup (32 tbs)|
|Nuts||1⁄2 Cup (8 tbs), chopped|
Mix cocoa and water in saucepan.
Bring mixture to a boil then cool slightly.
Sift together flour, baking soda, salt and cinnamon.
Blend together (do not beat) sugar and eggs in a large mixing bowl.
Blend in cocoa mixture.
Add sifted dry ingredients alternately with buttermilk, stirring after each addition until well blended.
Stir in vanilla.
Pour into greased (15 1/2" x 10 1/2" x 1") jelly roll pan.
Bake in a hot 400° oven for 20 min.
Icing: Melt butter or margarine in milk in small saucepan.
Mix cocoa with powdered sugar and stir into milk mixture.
Spread on cake.
Top with chopped nuts.