Tex-Mex Chocolate Cake

Preheat oven to 350 degrees.

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).

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.

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.