Texas sheet cake

Ingredients:

Cake:

2 C sugar
2 C all-purpose flour
1/4 C cocoa
1 t baking soda
1 t cinnamon
1/2 C butter, 1 stick, melted
1/2 C buttermilk
1/2 C canola or other vegetable oil
1 C water
2 eggs, lightly beaten
1 t vanilla extract

Frosting:

1/4 C plus 2 tablespoons milk
1/4 C cocoa
1/2 C butter
1 pound confectioner sugar, sifted, about 4 cups
1 t vanilla extract
1 C chopped pecans

Preparation:

Cake:

Preheat oven to 400°F.
Grease and flour a 13 x 9 x 2-inch baking pan.
Sift together the sugar, flour, cocoa, baking soda and cinnamon. Set aside.
Stir together the remaining ingredients.
Mix the wet ingredients with the dry ingredients, stirring until you have a smooth, rather thin batter.
Pour into your prepared pan, and bake at 400°F for 30-35 minutes, or until a toothpick comes out clean.
While the cake is baking, prepare the frosting.

Frosting:

Mix the milk and cocoa in a heavy saucepan. Stir.
Add the butter and over medium heat, stir until the butter melts.
Remove from heat and gradually stir in the sugar and vanilla until smooth.
Add the pecans.

When the cake is just out of the oven, spread the frosting evenly on the hot cake.