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-----SHEET CAKE-----

2 cups Sugar
2 cups All-purpose flour
1 teaspoon Soda
1 teaspoon Cinnamon
1 cup Water
1/2 cup Butter or margarine
1/2 cup Vegetable oil
1/4 cup Cocoa
1/2 cup Buttermilk
2 Eggs -- slightly beaten
1 teaspoon Vanilla
-----CHOCOLATE MOCHA FROSTING-----

6 tablespoons Butter or margarine
1/4 cup Cocoa
1/3 cup Strong coffee (1/3 cup -- milk may be substituted
3 cups Confectioners sugar
1 teaspoon Vanilla
1 cup Chopped pecans

Sift sugar, flour, soda and cinnamon together into a large mixing bowl. Set aside.
Combine water, butter or margarine, oil and cocoa in a small saucepan and bring to a boil, stirring constantly. Watch carefully so mixture does not scorch.
Pour over dry ingredients and mix well. Combine buttermilk, eggs and vanilla and stir into chocolate batter. Pour batter into a greased and floured 9 x 13 inch cake pan.
Bake at 375~ for 25 minutes (slightly longer if using a glass pan).
Start making Chocolate Mocha Frosting about 5 minutes before cake is done.
FROSTING DIRECTIONS:
Combine butter or margarine, cocoa and coffee (or milk) in a small saucepan and bring to a boil, stirring constantly. Stir in confectioners sugar gradually. Add vanilla and pecans. Mix and spread on the hot cake while it is still in the pan.