½ cup buttermilk
2 cups sugar
2 cups flour
1 tsp baking soda
½ tsp kosher salt
1 tsp cinnamon
2 sticks unsalted butter
2 tbsp canola oil
1 cup water
6 tbsp unsweetened cocoa
1 tsp vanilla
Preheat the oven to 350°.
Grease a jellyroll pan. 18x13x1
In a small bowl combine ½ cup buttermilk and eggs and whisk. Set aside.
In a large bowl combine the sugar, flour, baking soda, salt and cinnamon. Make a well in the center and set aside.
In a medium saucepan, combine the butter, oil and water and bring to a “near” boil. Remove from the heat and whisk in the cocoa until the mixture is smooth. Add the vanilla and mix. Pour this mixture into the well made in the flour mixture; stir to blend.
Slowly add the buttermilk and egg mixture and mix well.
Pour the batter into the greased jellyroll pan and bake for 20-25 minutes, or until a toothpick inserted in the center of the cake comes out clean. Upon removing the cake from the oven poke holes all over the cake and then frost.
When the cake is about 5 minutes from being done, prepare the frosting.