Mexican Chocolate Cake
A favorite cake recipe passed around Houston for decades!   Very easy and muy rico!
Ingredients
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
Steps
  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° F 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.