CHOCOLATE SHEET CAKE

This cake is awesome. I have trouble controlling myself around it so I only make it on special occasions. Enjoy, even if you don't make it for the birthday, try it some other time.

FOR THE CAKE:
2 cups all-purpose flour
2 cups sugar
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
1/2 cup buttermilk
2 eggs, slightly beaten
1 tsp. vanilla
2 sticks (1 cup) butter
1 cup water
4 Tbsp. unsweetened cocoa powder
FOR THE ICING:
1 stick (1/2 cup) butter, melted
6 Tbsp. milk
4 Tbsp. unsweetened cocoa powder
1 (1 lb.) box confectioner's sugar
2 tsp. vanilla
1 cup chopped pecans (optional)

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Grease an 13x9-inch (or 15x10-inch) baking pan.

Sift flour, sugar, baking soda, cinnamon, and salt together in large bowl; set aside.

Combine the buttermilk, eggs, and vanilla; set aside.

Mix butter, water, and cocoa powder in saucepan and bring to a rapid boil. Pour over flour and sugar mixture; beat together until well mixed. Add to this the buttermilk mixture and beat together. Pour into prepared pan.

Bake 30-35 minutes for 13x9-inch pan (or 20-25 minutes for 15x10-inch pan) in a preheated 350 degree oven F.

Spread icing on warm cake. After cake is cool cut into squares.

TO MAKE THE ICING:
Five minutes before cake is ready. Melt together and bring to boil, butter milk, and cocoa. Remove from heat and stir in the powdered sugar and vanilla. Beat well with a spoon. Stir in pecans, if using.