2 cups all-purpose flour
2 cups sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup water
1/2 cup vegetable oil
1/4 cup butter
3 tablespoons cocoa
2 large eggs
1/2 cup buttermilk
1-1/2 teaspoons vanilla extract
1/4 cup strong brewed coffee
Chocolate Frosting
Toasted Chopped Pecans (optional)

Stir together first 5 ingredients.  Bring 1 cup water and next 3 ingredients to a boil.  Add to flour mixture, and beat at medium speed with an electric mixer until smooth.

Beat eggs and next 3 ingredients at medium speed with electric mixer until blended.  Stir into flour mixture.  Pour into a greased and floured 15x10-inch jellyroll pan.

Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean.  Cool in pan on a wire rack 10 minutes.

Spread Chocolate Sheet Cake Frosting over warm cake; cool completely in pan on a wire rack.  Sprinkle with chopped pecans, if desired.

Yield: 24 servings