2 cups flour
2 cups sugar
2 sticks of unsalted butter
6 tablespoons Hershey's Cocoa powder
1 cup water
1 teaspoon baking soda
1/2 cup buttermilk
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
Sift flour and sugar together in a large mixing bowl. In a small saucepan, combine butter, cocoa, and water. Bring to a rapid boil. Pour the mixture over the flour and sugar. Mix well.
Combine buttermilk and baking soda in measuring cup. Lightly beat the eggs and add in buttermilk/soda mixture. Mix well.
Add salt, cinnamon, and vanilla to mixing bowl. Mix well.
Last add everything in the sugar/flour/chocolate bowl to the mixer. Mix well.
Pour into a greased 16 X 11 X 1 inch jelly roll pan. Bake 20 minutes in a preheated 350 degree oven.
1 stick unsalted butter
5 tablespoons Hershey's cocoa powder
6 tablespoons cooked black coffee
1 pound box of powdered sugar
1 teaspoon vanilla
1 cup chopped pecans or walnuts
Combine butter, cocoa, and coffee in a small saucepan. Bring to a boil. Pour over the powdered sugar in mixing bowl. Add vanilla and beat until smooth. Add nuts and stir together. Spread on warm cake. (Make this frosting while the cake is baking and put on cake a few minutes out of the oven). Frosting will be liquid at first but will then set and form a crust.