Our Mexican Chocolate Cake recipe. It was originally published in the Houston Chronicle but my mother has perfected it.
1 stick margarine
1/2 cup vegetable oil
2 squares unsweetened chocolate
1 cup water
2 cups enriched all purpose flour
1 teaspoon baking soda
2 cups sugar
1/2 cup buttermilk
2 eggs, beaten
1 teaspoon each: cinnamon & vanilla extract
Preheat oven to 350. Grease a 9×13 pan. Combine margarine, oil, chocolate and water in large saucepan over medium heat until chocolate is melted. Set aside. In large mixing bowl combine flour, soda, sugar, buttermilk, eggs, cinnamon, vanilla, add chocolate mixture and blend by hand. Pour batter into greased pan and back until cake tests done, 20-30 minutes.