Texas Sheet Cake

2 c all-purpose flour
2 c granulated sugar
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
3/4 c water
1/2 c butter
1/4 c unsweetened cocoa
1/2 c buttermilk
1 tsp vanilla extract
2 eggs

Icing:
6 Tbsp butter
1/3 c milk
1/4 c unsweetened cocoa
3 c powdered sugar
2 tsp vanilla extract

Preheat oven to 375 degrees. Grease and flour a 15"x10" jelly-roll pan.

Combine first five ingredients in a large bowl; whisk to combine.

Combine water, butter and cocoa in a small saucepan; bring to a boil, stirring frequently. Remove from heat; pour into flour mixture. Beat with an electric mixer at medium speed until well-blended. Add buttermilk, vanilla and eggs; beat well.

Pour batter into prepared pan; bake 17 minutes or until a toothpick inserted in center comes out clean. Place on a wire rack.

For icing, combine butter, milk and cocoa in a medium saucepan; bring to a boil, stirring constantly. Remove from heat; gradually stir in sugar and vanilla. Spread over hot cake; cool completely on wire rack.

NOTES
From Cooking Light.
Untried.