1 stick butter (1/2 c.)
1/2 c. vegetable oil
2 sq. unsweetened chocolate or 4 tbsp. unsweetened cocoa
1 c. water
2 c. all purpose flour
1 tsp. baking soda
2 c. sugar
1/2 c. sour milk, place 1 1/2 tsp. vinegar in 1/2 c. measure; fill with milk
2 eggs, beaten
1 tsp. cinnamon
1 tsp. vanilla extract

Preheat oven to 350 degrees. Combine butter, oil, chocolate and water in a saucepan and heat until chocolate is melted. Combine flour, baking soda, sugar, milk, eggs, cinnamon, and vanilla in large bowl. Then combine with first mixture. Pour batter into a greased 12 x 18 inch cake pan; bake 20-25 minutes or until cake test done. Five minutes before cake is done, prepare:

MEXICAN CHOCOLATE ICING:

1 stick butter
2 sq. unsweetened chocolate
6 tbsp. milk
1 pkg. confectioners sugar
1 tsp. vanilla
1/2 c. pecans, chopped

Combine butter, chocolate and milk in saucepan; heat until bubbles around the edge. Remove from heat; add confectioners sugar, vanilla, and pecans; beat. Ice cake while still warm.