Yankee Sheet Cake

For cake:

1. Preheat oven to 350 degrees.

2. Spray a half sheet pan, or a 15 x 9 x 2 jelly roll pan with floured baking spray, or grease and lightly flour the pan.

3. In a small bowl, combine flour and sugar and set aside.

4. In a large (3-quart+) sauce pan, heat water, 1/2 Cup butter and 1/4 Cup cocoa powder over medium heat; bring to a boil while whisking to combine. Remove from heat.

5. Whisk in flour mixture until combined.

6. Stir in eggs until well combined.

7. Stir in 1 1/2 teaspoon vanilla, buttermilk, baking soda, salt, cinnamon and cayenne pepper; mix well. Pour into prepared pan.

8. Bake for 21-24 minutes or until a toothpick inserted into center of the cake comes out clean. Remove from oven and cool on a wire rack for 10 minutes before frosting. The cake must be warm when frosted!

For Frosting:

1. Whisk 2% milk and the remaining 1/4 Cup cocoa powder in a small saucepan until combined. Add 2 Tablespoons of butter and heat over medium heat, until butter is melted, stirring occasionally to combine.

2. Remove from heat and stir in the remaining 1 teaspoon of vanilla.

3. Whisk in powdered sugar and stir until frosting is smooth.

4. Pour frosting over warm cake, and spread evenly with a knife or a spreader.

5. Cool completely and cut into squares to serve.

Makes about 2 dozen servings