Mexican Chocolate Cake
A favorite cake recipe passed around Houston for decades!   Very easy and muy rico!           
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1 stick butter
1/2 cup vegetable oil
2 squares unsweetened chocolate
1 cup water
2 cups all-purpose flour
1 teaspoon baking soda
2 cups sugar
1/2 cup buttermilk (or 1/2 cup milk with 1 &1/2 teaspoons vinegar)
2 eggs, slightly beaten
1 teaspoon round cinnamon
1 teaspoon vanilla extract
Mexican Chocolate Icing - recipe under photo or click link
  1. Grease a 12 x 18-inch sheet cake pan or 13 x 9 x 2-inch baking dish.
  2. Combine butter, oil, chocolate, and water in a saucepan and heat on low until chocolate melts.
  3. In a mixing bowl, stir together:  flour, baking soda, sugar, buttermilk, eggs, cinnamon, and vanilla extract.
  4. Stir in the chocolate mixture.
  5. Pour batter into the baking pan and bake in preheated 350 degree oven for about 20 to 25 minutes or until a toothpick comes out clean.  (If you used the smaller pan, you may have to cook a bit longer!)
Mexican Chocolate Icing
1 stick butter, cut in slices
2 squares unsweetened chocolate
6 tablespoons whole milk (not skim or low fat)
1 box of powdered (Confectioner's) sugar
1 teaspoon vanilla
1/2 cup chopped pecans
  1. Combine butter, chocolate, and milk in a saucepan and heat on low until bubbles form around the edge.  Remove from heat.
  2. Add powdered sugar, a little at a time (very important).   Stir in vanilla and pecans.  
  3. Beat until spreading consistency; ice cake while it is still warm.