Light Chocolate Sheet Cake

• 2 cups flour
• 1 1/2 cups sugar
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 1/4 teaspoon cinnamon (optional)
• 3/4 cup water
• 1/4 cup cocoa
• 6 tablespoons butter
• 1/2 cup low-fat buttermilk
• 2 eggs
• 1 teaspoon vanilla extract
• Icing
• 1/4 cup cocoa
• 4 tablespoons butter
• 1/3 cup nonfat milk
• 2 1/2 cups powdered sugar
• 1 1/2 teaspoons vanilla extract
• 1/4 cup nuts, toasted

1. Preheat the oven to 375 degrees.
2. Spray a 10-by-15-inch jellyroll pan with nonstick spray, set aside.
3. In a large bowl, combine the flour, sugar, salt, baking soda and cinnamon (optional).
4. In a small saucepan, place the 3/4 cup water, 1/4 cup cocoa and 6 tablespoons of the butter.
5. Over medium heat, bring to a boil, stirring often.
6. Pour the boiling cocoa mixture over the flour mixture and stir to combine.
7. Add the buttermilk, eggs and vanilla.
8. Blend well.
9. Pour into the prepared pan and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
10. While the cake is baking, make the icing: Combine the cocoa, butter and nonfat milk in a small saucepan.
11. When the cake is done, bring the ingredients to a boil, and then add the powdered sugar, vanilla and nuts.
12. Blend well.
13. Spread on the hot cake.

flour, sugar, salt, baking soda, cinnamon, water, cocoa, butter, lowfat buttermilk, eggs, vanilla, icing, cocoa, butter, nonfat milk, powdered sugar, vanilla, nuts

Taken from www.food.com/recipe/light-chocolate-sheet-cake-38918 (may not work)