To Die for Chocolate Cake

This is a recipe from my Grandma Robbie. It was a staple in our family growing up on birthdays and special occasions. Due to the fact that the amount of sugar will put a diabetic in a coma, it's only made now on Christmas, and maybe a birthday. Do not try to make this in a 9x13 pan, it won't turn out right. I've inherited the original cake pan to make this, 10 1/2 x 15 1/2 by 2. A jelly roll pan works as well.

• Ready In: 40 mins
• Serves: 12
• Yields: 1 cake

Ingredients

• Cake

• 1⁄2 cup butter
• 1⁄4 cup  cocoa
• 1  cup water
• 1⁄2 cup  oil (veggie or canola)
• 2  cups flour
• 2  cups sugar
• 2  eggs (at room temp)
• 2  teaspoons cinnamon (best you can find)
• 1⁄2 teaspoon table salt
• 1⁄2 cup buttermilk
• 1  teaspoon baking soda
• 1  teaspoon vanilla

• FROSTING

• 1⁄2 cup butter
• 1⁄4 cup  cocoa
• 1  tablespoon  cocoa
• 1⁄3 cup buttermilk
• 1  teaspoon vanilla
• 1 (16 ounce) box powdered sugar (3 1/2 cups/16 oz)

Directions

1. Melt butter, cocoa, water and oil -- bring to a simmer. To the hot mixture in a stand mixer, add remaining cake ingredients, mixing well after each addition.
2. Pour into greased 10 1/2 by 15 1/2 pan (or jelly roll pan). Bake at 400 degrees for 20 minutes (check at 15). DO NOT OVER BAKE. Test with a toothpick at 15 minutes. Remove from oven and cool on a wire rack.
3. While the cake is cooling, prepare frosting. Melt 1 stick butter, cocoa, buttermilk, vanilla and powdered sugar and mix well in stand mixer. Pour frosting on top of warm cake.