2 cups sugar
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, cubed
1/4 cup heaping Hershey’s baking cocoa
1 cup water
2 eggs
1/2 cup buttermilk
A scant teaspoon cinnamon
1 teaspoon vanilla extract
(Butermilk substitute 2% or whole milk or half & half with 1 1/2 teaspoons vinegar or lemon juice set for 10 minutes)
ICING:
1/2 cup butter, cubed
1/4 cup baking cocoa
1/3 cup milk
2 cups confectioners’ sugar
1 teaspoon vanilla extract
Optional: 1 cup chopped walnuts
In a bowl, combine the first four ingredients; make a well and set aside. In a small saucepan, bring butter, cocoa and water to a boil. Immediately remove from the heat. Add to dry ingredients and mix well.
In a small bowl, beat eggs. Add buttermilk, cinnamon, and vanilla; mix well. Stir into cocoa mixture. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 20-22 minutes or until a toothpick inserted near the center comes out clean.
Meanwhile, in a saucepan, bring the butter, cocoa and milk to a boil, stirring constantly. Remove from the heat; add sugar and vanilla. Mix well. Spread over hot cake; immediately sprinkle with nuts if desired. Cool completely on a wire rack. Yield: 16-20 servings.