Mexican Chocolate Cake

I like this recipe because you don't have to sift the ingredients. You just mix it all together and bake it. Leave the cake in the pan you cook it in and frost it while it's still warm. I have used this recipe for so long that I don't remember where I got it. Great for chocolate lovers! I'm editing this to add that this is a very dense, moist cake. It has a very mild cinnamon taste so if you prefer a stronger cinnamon presence, just add more cinnamon. I usually do put more cinnamon in. In fact, I don't really measure it. I just dump some in.

• Ready In: 50 mins
• Serves: 12
• Yields: 1 9X13 cake

Ingredients

• 1⁄2 cup butter
• 1⁄2 cup  vegetable oil
• 1  cup water
• 2  ounces baking chocolate
• 2  cups unsifted flour
• 2  cups sugar
• 2  eggs, beaten well
• 1  teaspoon baking soda
• 1⁄2 cup buttermilk
• 2  teaspoons ground cinnamon
• 1  teaspoon vanilla extract

• Frosting

• 1⁄2 cup butter
• 2  ounces chocolate
• 6  tablespoons milk
• 1 (1 lb) package powdered sugar
• 1  teaspoon vanilla extract
• 1⁄2 cup  chopped pecans

Directions

1. Combine butter, water, vegetable oil and 2 squares chocolate in saucepan.
2. Heat over medium heat until chocolate is melted.
3. Mix remaining ingredients in large bowl.
4. Add chocolate mixture and mix well.
5. Pour into a 9X13 pan and bake in a 350 degree oven for 25-30 minutes or until a toothpick inserted in the middle comes out clean.
6. The frosting is prepared as follows: Combine butter, chocolate and milk in saucepan.
7. Heat until chocolate is melted and bubbles form around the edge.
8. Remove from heat and mix with powdered sugar, vanilla and pecans.
9. Beat with an electric mixer until smooth and creamy.
10. Spread over warm cake in pan.