This is an easy to prepare and good all the time, go-to chocolate cake.

Cooking spray
2 teaspoons all-purpose flour
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup water
1/2 cup margarine
1/2 cup unsweetened cocoa, divided
1/2 cup vanilla soy milk
1 tablespoon white vinegar
1 tablespoon vanilla extract, divided
2 large eggs
6 tablespoons margarine
1/3 cup vanilla soy milk
3 cups powdered sugar
1/4 cup chopped pecans, toasted

Preheat oven to 375 degrees.

Coat a 15 x 10-inch jelly-roll pan with cooking spray; dust with 2 teaspoons flour. Set aside.

In a large mixing bowl, combine flour, sugar, baking soda, cinnamon and salt. In a saucepan bring water, margarine, and 1/4 cup cocoa to a boil, stirring frequently. Pour into flour mixture. Beat with a mixer at medium speed until well blended. Add soy milk, vinegar, 1 teaspoon vanilla, and eggs; beat well. Pour batter into prepared pan. Bake at 375 degrees for 17 minutes or until a wooden pick inserted in center comes out clean. Place on a wire rack.

Glaze:
Combine margarine, soy milk, and remaining 1/4 cup cocoa in a saucepan. Bring to a boil, stirring constantly. Remove from heat. Gradually stir in powdered sugar; stir in 2 teaspoons vanilla and pecans. Spread over hot cake. Cool completely on wire rack.