Tex-Mex Chocolate Cake

• 1/2 cups Sour Milk (I'll Explain Later)
• 1 stick Butter
• 1/2 cups Vegetable Oil
• 4 Tablespoons Unsweetened Cocoa
• 1 cup Water
• 2 cups All-purpose Flour
• 1 teaspoon Baking Soda
• 1/2 teaspoons Salt
• 2 cups Sugar
• 2 whole Eggs, Beaten
• 1 teaspoon Cinnamon
• 1 teaspoon Vanilla

1. Preheat oven to 350 degrees.
2. Prepare sour milk by adding 1 teaspoon of white vinegar to an empty 1/2 cup measuring cup. Add milk until measuring cup is full (or measures 1/2 cup).
3. Combine butter, vegetable oil, cocoa, and water in a saucepan and heat over medium heat until mixture is melted into a yummy-smeling chocolate ooze. Combine flour, baking soda, salt sugar, sour millk, eggs, cinnamon, and vanilla in a large mixing bowl. Combine flour mixure with chocolate mixture. This will create a batter that will be very thin. Don't panic. It's supposed to be that way.
4. Pour batter into a well-greased 15 1/2 x 10 1/2" jelly roll pan (or a cookie sheet with a raised edge at least 1" deep). Bake 20-25 minutes or until a toothpick inserted into the middle of the cake comes out clean. Five minutes before cake is done, prepare Tex-Mex Chocolate Icing (see my recipe box). You will ice this cake while it it still warm.

sour milk, butter, vegetable oil, cocoa, water, allpurpose, baking soda, salt, sugar, eggs, cinnamon, vanilla

Taken from tastykitchen.com/recipes/desserts/tex-mex-chocolate-cake/ (may not work)