Mexican Chocolate Cake - cooking recipe

Ingredients

CAKE
1/2 cup unsalted butter
1/2 cup vegetable oil
4 tablespoons cocoa
1 cup water
2 cups flour
1 teaspoon baking soda
2 cups sugar
1/2 cup sour milk (place 1 1/2 teaspoons vinegar in a half cup measuring cup and fill cup with milk to equal 1/2 cup)
2 eggs
1 teaspoon cinnamon
1 teaspoon vanilla
ICING
1/2 cup butter
2 tablespoons cocoa
6 tablespoons milk
1 (1 lb) box powdered sugar
1 teaspoon vanilla
1/2 cup chopped pecans

Preparation

Preheat oven to 350 degrees F.
Combine butter, oil, cocoa and water in a saucepan and heat until butter is melted.
In a large mixing bowl, combine flour, baking soda, sugar, milk, eggs, cinnamon and vanilla.
Add melted butter mixture to the flour mixture and blend.
Pour batter into a greased 9X13X2-inch baking pan and bake 20-25 minutes or until done.
While cake is still hot, ice cake.
For icing, combine butter, cocoa and milk in a saucepan and heat until bubbly around the edge.
Remove from heat and add powdered sugar, vanilla, and pecans.