Mexican Chocolate Cake

Ingredients

• 1 c water
• ½ c salted butter
• ½ c canola oil
• ¼ c good cocoa powder
• 2 c flour
• 2 c sugar
• ½ c plain yogurt (whole milk)
• 2 eggs
• 1 t baking soda
• 2 t good Mexican vanilla
• 2 t cinnamon
• Frosting: ½ c salted butter
• Frosting: 1 T good Mexican vanilla
• Frosting: ¼ c good cocoa powder
• Frosting: 1 lb powdered sugar
• Frosting: ¼ c milk or cream, plus more if needed

Method

1. 1

   In a large pot, bring the water, butter, oil, and cocoa to a boil.

2. 2

   Remove from stove and add the sugar and flour; whisk.

3. 3

   Add the yogurt and whisk. Add the eggs and whisk. Add the baking soda and whisk. Add the vanilla and cinnamon and whisk.

4. 4

   Pour into a greased 9x13 pan and bake at 375°F until done, about 25 minutes. Check with a toothpick.

5. 5

   Cool completely, then frost: melt butter, whisk in cocoa, vanilla, powdered sugar, and enough milk or cream to reach a smooth, spreadable consistency.