Mexican Chocolate Cake, aka Texas Sheet Cake

1 stick butter
1/2 cup oil
4 tbsp cocoa
1 cup water
2 cups AP flour
1 tsp baking soda
2 cups sugar
1/2 cup buttermilk
2 eggs beaten
1 tsp cinammon
1 tsp vanilla
1 pinch cayenne

350, 12 x 18 pan, 20 min

Icing:

1 stick butter
4 tbsp cocoa
6 tbsp milk
1 lb powdered sugar
1 tsp vanilla
1/2 cup chopped pecans (optional)


heat in saucepan, add powdered sugar and vanilla last, glaze cake when cooled.