Greek Yogurt (or Buttermilk) Sheet Cake

(Adjusted from the Lion House Cookbook)

INGREDIENTS:
½ c. canola oil
½ c. cocoa (opt)
1 c. water
2 c. wheat flour
1 1/2 -2 c. sugar (2c of using cocoa)

1/2 c. greek yogurt

1/2 c. milk (or omit greek yogurt + use 1 c buttermilk)

1 t. baking soda
1 t. cinnamon
1 t. vanilla
1 t. salt
2 eggs, beaten

DIRECTIONS:
1. Pre-heat oven to 350*
2. Microwave oil, cocoa, and water for 2 minutes, then cool.
3. Stir flour & sugar in a bowl.
4. Pour boiling mixture into flour & sugar.
5. Add remaining ingredients & mix well.
6. Grease and flour a jelly-roll pan and pour on batter.
7.  Bake for 15-20 minutes. 

(30 min if 9x13 pan for thicker cake)
(don't overbake- just until fork comes out clean & center bounces to the touch)

FROSTING:
¼ c. soft butter
2 T. cocoa powder (opt)
½ t. vanilla
3 T. milk
2 c. powdered sugar
½ c. chopped nuts (opt)

DIRECTIONS:
1. Boil butter, cocoa, vanilla, and milk
2. Remove from heat and stir in sugar and nuts.
3. Spread over cake (can do while cake is still warm)