1 stick butter
1/2 c. vegetable oil
4 tbsp. cocoa
1 c. water
2 c. unsifted all-purpose flour
1 tsp. baking soda
2 c. sugar
1/2 c. sour milk
3 eggs, beaten
1 tsp. cinnamon
1 tsp. vanilla

Preheat oven to 350°F. Combine butter, oil, chocolate and water in saucepan. Heat until chocolate is melted. Combine flour, baking soda, sugar, milk, eggs, cinnamon and vanilla in large bowl, then combine with first mixture. Pour into greased 12 x 18 pan.

Bake 20 to 25 minutes.

Mexican Chocolate Icing:

1 stick butter
4 tbsp. cocoa
6 tbsp. milk
1 lb. confectioners sugar
1 tsp. vanilla extract

Combine butter, cocoa and milk. Heat until bubbles form around the edge. Remove from heat. Add sugar and vanilla. Beat. Ice cake while warm. Frosting is not stiff.