Texas Sheet Cake

2 cups granulated sugar
2 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

2 teaspoons cinnamon (optional)

1 cup water

2 sticks butter or margarine

4 tablespoons cocoa

1 teaspoon vanilla

1/2 cup buttermilk

2 eggs

1 stick butter or margarine

4 tablespoons cocoa

6 Tbsp buttermilk

1 16-ounce box of powdered (confectioners) sugar

1 teaspoon vanilla

1 cup chopped nuts

 In a large bowl, sift together sugar, flour, salt, baking soda and cinnamon.  In a saucepan or microwave bowl, heat water, butter and cocoa to boiling.  Add hot mixture to sugar/flour mixture and mix well.  Add vanilla, buttermilk and eggs. Mix well.  Pour batter into greased and floured 9-by-13-inch pan.  Bake at 375 degrees for 18 minutes.  Icing: In saucepan or microwave, heat butter, cocoa and buttermilk to boiling.  Add powdered sugar and vanilla. Beat by hand until well blended.  Fold in chopped nuts.  Pour icing over cake while icing is still hot.