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Mexican Chocolate Sheet Cake

Created by Gerry on September 14, 2011

1/2 cup butter
1/2 cup vegetable oil
1 cup water
2 squares unsweetened chocolate ( or 4 tablespoons cocoa)
2 cups all purpose flour
2 cups white sugar (I use 1 3/4 cups)
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
2 eggs beaten
1/2 cup sour milk ( or 1 1/2 teaspoon vinegar in a 1/2 cup measuring cup and fill with milk to equal 1/2 cup)
1 teaspoon vanilla

Step 1: Preheat oven to 350 degrees. In saucepan add butter, vegetable oil, water, unsweetened chocolate or cocoa, heat until melted.
Step 2: In large mixing bowl combine dry ingredients, whisk to mix. Add beaten eggs, sour milk, vanilla,the melted butter/chocolate and blend together.
Step 3: Pour batter into a 15 x 10 1/2 pan, bake in a 350 oven for 20 minutes or until done.
Step 4: Icing: Combine butter, chocolate, milk in saucepan. Heat until bubbles form. Remove from heat add in icing sugar until you have the desired consistency. Add chopped pecans or place pecan pieces on iced cake.