Mexican Chocolate Cake

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Prep:

My Mom found this recipe in the local newspaper years ago. Now I make this for my family! The cinnamon makes it yummy!

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Ingredients [?]

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  • add   1 teaspoon vanilla
  • add   2 eggs
  • add   1/2 cup unsalted butter
  • add   6 tablespoons milk
  • add   2 tablespoons cocoa
  • add   1/2 cup vegetable oil
  • add   1 teaspoon baking soda
  • add   1/2 cup chopped pecans
  • add   1 cup water
  • add   1 teaspoon vanilla
  • add   1 (1 lb) box powdered sugar
  • add   2 cups flour
  • add   2 cups sugar
  • add   4 tablespoons cocoa
  • add   1/2 cup butter
  • add   1/2 cup sour milk (place 1 ? teaspoons vinegar in a half cup measuring cup and fill cup with milk to equal ? cup)
  • add   1 teaspoon cinnamon

Instructions

  1. Preheat oven to 350 degrees F.
  2. Combine butter, oil, cocoa and water in a saucepan and heat until butter is melted.
  3. In a large mixing bowl, combine flour, baking soda, sugar, milk, eggs, cinnamon and vanilla.
  4. Add melted butter mixture to the flour mixture and blend.
  5. Pour batter into a greased 9X13X2-inch baking pan and bake 20-25 minutes or until done.
  6. While cake is still hot, ice cake.
  7. For icing, combine butter, cocoa and milk in a saucepan and heat until bubbly around the edge.
  8. Remove from heat and add powdered sugar, vanilla, and pecans.