Jody, just saw your posts. Oh, how I could go for a piece of your Mom's cake as I type! It made me dig out one a friend gave me years ago to compare. Very similar except hers used all butter and only 1 tsp cinnamon. She called hers "Chocolate Cookie Sheet Cake. Isn't it funny how different names pop up for similar recipes? The icing she showed is similar to the one I use on the Texas Sheet Cake but the one gramaj posted sounds even better. Don't know why, but I made the cinnamon version a time or two but seemed to go back to Mom's Texas Sheet Cake (no cinnamon) - maybe it was because Mom gave me the recipe.

Texas Sheet Cake

2 sticks (1 cup) butter or margarine
4 tablespoons cocoa, sifted
1 cup water
1/2 teaspoon salt
2 cups sugar
2 cups flour
2 well-beaten eggs
1 teaspoon baking soda
1 cup sour cream
1 teaspoon vanilla

In large saucepan, heat and stir butter, cocoa and water until mixture comes to a boil. Remove from heat and add remaining ingredients (don't put in eggs first - you don't want them to start cooking!). Pour into a large greased jelly roll pan, 15x10x1", and bake at 375 degrees for approx. 20 minutes. Cool slightly and frost.

Icing

1 stick (1/2 cup) butter or margarine
4 tablespoons cocoa, sifted
6 tablespoons milk
1-pound box confectioners 10X sugar, sifted
1 cup pecans, chopped
1 teaspoon vanilla

Bring first three ingredients to a boil. Remove from heat and put into a bowl. Add remaining ingredients and combine well. Immediately ice warm sheet cake.

Note: Since I always have walnuts on hand and only pecans at holiday time (why?), I generally use walnuts. Sometimes I don't mix them in the icing - just sprinkle the top with the chopped nuts and the cake is frosted.