Directions

1. 1. Grease a 15xl0xl-inch or a 13x9x2-inch baking pan; set aside. Combine flour, sugar, baking soda, and salt; set aside.
2. 2. In a medium saucepan combine butter, cocoa powder, and 1 cup water. Bring mixture just to boiling, stirring constantly. Remove from heat.
3. 3. Add the chocolate mixture to dry mixture and beat with an electric mixer on medium to high speed till thoroughly combined.
4. 4. Add eggs, buttermilk, and vanilla. Beat for 1 minute (batter will be thin). Pour batter into die prepared pan.
5. 5. Bake in a 350° oven about 25 minutes for the 15xl0-inch pan or 35 minutes for the 13x9-ineh pan or till a wooden toothpick comes out clean.
6. 6. Pour warm Chocolate-Buttermilk Frosting over the warm cake, spreading evenly. Place cake in pan on a wire rack; cool thoroughly before cutting. Makes 24 servings.
7. Chocolate-Buttermilk Frosting:
8. 7. In a medium saucepan combine 1/4 cup butter or margarine, 3 tablespoons unsweetened cocoa powder, and 3 tablespoons buttermilk. Bring to boiling. Remove from heat. Add 2 1/2 cups sifted powdered sugar and 1/2 teaspoon vanilla. Beat till smooth. If desired, stir in 3/4 cup coarsely chopped pecans.
9. Chocolate-Cinnamon Sheet Cake:
10. 8. Prepare as above, except add 1 teaspoon ground cinnamon to the dry mixture.