Cinnamon Mocha Sheet Cake

Moist, rich and chocolatey; flavored with cinnamon and espresso coffee. I first made this when I was 14 and it was gone in no time! It's still a family favorite!

• Ready In: 33 mins
• Yields: 32 2 1/2 by 2-inch pieces

Ingredients

• CAKE

• 1  cup butter or 1  cup margarine
• 1⁄3 cup  cocoa
• 1  cup water
• 2  tablespoons instant espresso powder (or granules) or 2  tablespoons  regular instant coffee powder (or granules)
• 1  cup granulated sugar
• 1  cup brown sugar
• 2  cups all-purpose flour
• 1 1⁄2 teaspoons cinnamon
• 1  teaspoon baking soda
• 1  teaspoon vanilla
• 1⁄2 cup milk
• 2  eggs

• ICING

• 4  tablespoons butter or 4  tablespoons margarine
• 3  tablespoons  cocoa
• 3  tablespoons  strong brewed coffee
• 1⁄2 teaspoon cinnamon
• 2  cups  sifted powdered sugar

Directions

1. Melt the butter in saucepan.
2. Stir in cocoa, water and coffee. Beat until smooth.
3. Combine granulated and brown sugars, flour, cinnamon and baking soda.
4. Add the cocoa mixture, vanilla, milk, and eggs. Mix until well blended.
5. Pout into a greased 10 by 15-inch jelly roll pan (a cookie sheet with sides).
6. Bake at 350 F for 18 minutes or until done.
7. Cool in pan.
8. Make the icing by melting butter in saucepan. Stir in the cocoa, coffee and cinnamon with the milk.
9. Mix until smooth.
10. Slowly beat in the powdered sugar and mix until smooth.Ice the cake.
11. Cut into 32 pieces.