Mexican Chocolate Cake

Mexican vanilla is the "secret" ingredient that gives this cake its distinctive flavor.

Quantity	Unit	Ingredient
0.5	cup	butter or margarine
0.5	cup	canola oil
1	cup	water
4	Tablespoons	cocoa
2	cups	flour
1	cup	white sugar
1	cup	brown sugar
0.5	cup	buttermilk
0.5	teaspoon	cinnamon
0.25	teaspoon	salt
2		eggs
1	teaspoon	baking soda
1	teaspoon	Mexican vanilla

Heat butter, oil, water and cocoa in a small saucepan until butter is melted.

Blend the flour and sugar in a large mixing bowl.

Pour the melted butter/oil/water/cocoa mixture over the flour/ sugar mixture and blend with a wire whip.

Add buttermilk, cinnamon, salt, eggs, soda and vanilla to the mixing bowl and stir well.

Pour batter into 2 greased and floured 8 or 9 inch round cake pans.

Bake at 350 degrees for 20 minutes or till tested done with a toothpick.

Frost with chocolate icing that has been flavored with 1 teaspoon Mexican vanilla.