Chocolate Sheet Cake
2 C. flour
2 C. sugar
1/4 tsp. salt
1 C. butter or margerine
1/3 C. unsweetened cocoa powder
1/2 C. buttermilk
1 1/2 tsp. vanilla
1 tsp. ground cinnamon
Combine flour, sugar, soda, and salt. In saucepan, combine butter, cocoa, and 1 C. water. Bring mixture just to boil, stirring constantly. Remove from heat. Add chocolate mix to dry mix and beat with mixer till combined. Add eggs, milk, and vanilla. Beat for 1 minute.
Spread onto greased 13x9x2 pan (or 15x10x1 pan). Bake at 350 degrees for 25-35 minutes. Cool on wire rack, but frost while still warm.
In a saucepan combine 1/4 C. butter, 3 T. cocoa, and 3 T. buttermilk. Bring to boiling. Remove from heat. Add 2 1/4 C. sifted powdered sugar and 1/4 tsp. vanilla. Beat till smooth. If desired, stir in 3/4 C. coarsely chopped pecans.
Decorate with red hot candies and use green frosting for ivy leaves.
Recipe Credit: Arrion Rathsack