2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
2 c. sugar
2 eggs, beaten
1/2 c. sour milk
1 tsp. vanilla extract
1 stick butter
1/2 c. oil
1/4 c. cocoa
1 c. water

Combine first 8 ingredients in bowl; mix well. Heat butter, oil, cocoa, and 1 cup water in saucepan until butter melts. Add to batter; mix well. Pour into greased and floured 9 x 13 inch cake pan. Bake at 350 degrees for 20 minutes or until cake tests done. Spread frosting over warm cake.

MEXICAN CHOCOLATE FROSTING:

1/4 c. butter
2 tbsp. cocoa
3 tbsp. milk
1/2 tsp. cinnamon
2 c. confectioners' sugar
1/2 tsp. vanilla extract
1/4 c. chopped pecans

Combine first 4 ingredients in saucepan. Heat until butter melts; blend well. Add remaining ingredients. Beat until smooth.