Texas Sheet Cake

2 cups flour
2 cups sugar
¼ cup baking cocoa
½ tsp. cinnamon
1 tsp. baking soda
1 stick butter or margarine, melted
½ cup vegetable oil
1 cup water
2 eggs, slightly beaten
½ cup buttermilk
1 tsp. vanilla

Preheat oven to 400 F. Grease and flour a 15 x 11 x 1 in. jelly roll pan.

Mix flour, cocoa, cinnamon, soda and sugar together in large bowl. Add buttermilk, melted margarine, water, vanilla and eggs. Mix well until you have a smooth, thin batter. Pour into prepared pan. Bake for 20-25 or until toothpick comes out clean.
While cake is baking, make frosting.

Frosting

1 stick butter or margarine
1 tsp. vanilla
¼ cup cocoa
¼ cup plus 2 tbs. buttermilk
1 lb. box powdered sugar
1 cup chopped pecans

Melt butter in heavy saucepan. Add milk and cocoa and stir, stir, stir until all blended together and hot (do not scorch). Remove from heat and stir in powdered sugar and vanilla until smooth. Add pecans.

When cake is done, open oven and pull out rack but do not remove cake. Immediately pour frosting over cake. Remove from oven and spread frosting to cover entire cake. Allow to cool completely before cutting.