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Mom's Chocolate Sheet Cake

Boil together: 2 cups margarine 4 tablespoons dry cocoa 2 sticks margarine (Mom always used margarine; I would guess you can use butter. Maybe try 1 stick of each) 1 cup water

(Mom would often substitute hot coffee for the water; which amounts to melting the shortening and adding the coffee and cocoa to it) (I can call and ask her if you are unsure) Set aside to cool.

Cream together: 2 cups sugar 2 eggs 1 teaspoon vanilla 1/2 cup buttermilk

Sift dry ingredients together: 2 cups flour 1 teaspoon baking soda 1 teaspoon cinnamon

Add to sugar-egg mixture, beat well, then slowly add chocolate mixture and blend well.

Spread into greased and floured cookie sheet pan. A BIG one! My mom had these old ones that were about a foot and a half long and over an inch deep. I would hope you can still find these. Alternately, halve the recipe and use a smaller pan. The batter should reach about halfway up the sides.

Bake 18-20 minutes at 350 (depends on your oven; test it; but don't overbake cuz it is a shallow pan)

Frost while still somewhat warm: Frosting recipe Boil: 1 stick margarine (butter probably okay too) 4 tablespooons cocoa 6 tablespoons milk Beat in: 1 pound!!! confectioners' sugar 1 teaspoon vanilla Optional: 2/3 cup chopped walnuts

Serve while still warm if possible. This cake is also excellent over the next few days (if it lasts).