Chicago Chocolate Cinnamon Cake

This is a version of Texas Sheet Cake for a 9x13 pan.  This cake is so rich and delicious--it is one of the few things that makes me want to drink milk!  It bakes up well in Utah and I can't say that for very many cake recipes that I've tried here.  (By the way, why is it that the altitude affects scratch-cake and not the box mixes here?)  Anyway, I've made this cake a few times now and we just love it.  p.s. If you have pecans, don't leave them out.  I'm not usually an add-nuts-to-cake-or-brownies type of person but I love them with this.

CHICAGO CHOCOLATE CINNAMON CAKE
(found here)

2 cups flour
2 cups sugar
1 cup butter
1/4 cup cocoa
1 cup water
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla
2 eggs
1 teaspoon salt

Glaze:
1/2 cup butter
1/4 cup cocoa
6 tablespoons milk
1 teaspoon vanilla
3-3/4 cups powdered sugar
1 cup chopped pecans, optional

1. Mix flour and sugar in large bowl.
2. Bring 1 cup butter, 1/4 cup cocoa and water to a boil in saucepan.  Pour over flour mixture and mix well.
3. Add buttermilk, baking soda, cinnamon, 1 teaspoon vanilla, eggs and salt and mix well.
4. Pour into greased and floured 9x13 pan.  Bake 30-35 minutes at 350 degrees, or until toothpick inserted in center comes out clean.  (takes my oven about 40 minutes)
5. Bring 1/2 cup butter, 1/4 cup cocoa, milk and 1 teaspoon vanilla to a boil in saucepan; remove from heat.
6. Add powdered sugar gradually, mixing until spreading consistency.
7. Stir in pecans if desired.  Pour over warm cake.
It is great eaten warm with ice-cream, or cold the next day.