Texas Sheet Cake with Frosting

• 2 cups (475 ml) sugar
• 2 cups (475 ml) all purpose flour
• 1/4 cup (60 ml) cocoa
• 1 tsp (5 ml) baking soda
• 1 tsp (5 ml) cinnamon
• 1/2 cup (125 ml) butter (1 stick), melted
• 1/2 cup (125 ml) buttermilk (dry buttermilk substitution is alright)
• 1/2 cup (125 ml) Canola or other vegetable oil
• 1 cup (225 ml) water
• 2 eggs, lightly beaten
• 1 tsp (5 ml) vanilla extract
• 1/4 cup (60 ml) plus 2 tbsp (30 ml) milk (whole, 2%, skim, doesn't matter)
• 1/4 cup (60 ml) cocoa
• 1/2 cup (125 ml) butter
• 1 pound confectioner's sugar, sifted (about 4 cups)
• 1 tsp (5 ml) vanilla extract
• 1 cup (225 ml) chopped pecans

1. Preheat oven to 400 degrees (200 C.).
2. Grease and flour a 9x13x2 inch baking pan.
3. Hand mix this recipe for best results.
4. Sift together the sugar, flour, cocoa, baking soda and cinnamon, and set aside.
5. Stir together the remaining ingredients.
6. Mix the wet ingredients with the dry ingredients, stirring until smooth.
7. The batter will be rather thin.
8. Pour into your prepared pan, and bake at 400 degrees (200 C.) for 20 minutes, or until a toothpick comes out clean.
9. While the cake is baking, prepare the frosting.
10. Mix the milk and cocoa in a heavy saucepan (stir, stir, stir).
11. Add the butter and, over medium heat, stir until the butter melts.
12. Remove from heat and gradually stir in the sugar and vanilla until smooth.
13. Add the pecans.
14. When the cake is just out of the oven, spread the frosting evenly over the hot cake.

sugar, flour, cocoa, baking soda, cinnamon, butter, buttermilk, vegetable oil, water, eggs, vanilla, milk, cocoa, butter, s sugar, vanilla, pecans

Taken from online-cookbook.com/goto/cook/rpage/000FC3 (may not work)