Wanted to try my hand at photographing food and having it look appetizing!!! Blurred out brand names in labeling, sharpened cake image and adjusted red color balance to make it look more like it does in reality!!! And now, my wife's (Patty's) recipe: 8 tbs (120ml) butter 1/2 cup (125ml) vegetable oil 2 oz (55g) unsweetened chocolate, chopped 1 cup (250ml) water 2 cups (500ml) all-purpose flour 1 tsp (5 ml) baking powder 2 cups (500 ml)sugar 1/2 cup (125 ml) buttermilk* 2 eggs, beaten 1 tsp (5 ml) cinnamon 1 tsp (5 ml) vanilla Combine butter, oil, chocolate, and water in a small saucepan and heat over low heat, stirring until chocolate is melted. Combine remaining ingredients in a mixing bowl and stir in the chocolate mixture. Pour into a greased 9x13 (22x23cm)baking pan and bake in a preheated 350F (180C)oven for 20 - 25 minutes, until a toothpick inserted into the middle comes out clean. Frost with Mexican Chocolate icing, below. Serves 8 to 10. Mexican Chocolate Icing 8 Tbs (120 ml) butter at room temperature 2 oz (55g) unsweetened chocolate, chopped 1/4 cup (60 ml)milk 1 lb (450 g) powdered (confectioner's) sugar 1 tsp (5 ml) cinnamon 1 tsp (5 ml) vanilla 1/2 cup (125 ml)chopped walnuts or pecans** Combine the butter, chocolate and milk in a small saucepan and heat over low heat, stirring until the chocolate has melted. Remove from the heat and stir in the sugar gradually. Stir in the remaining ingredients and frost the cake while icing is still warm. * You can use 1/2 Tbs white vinegar mixed with 1/2 cup of whole milk as a substitution for buttermilk and it works just as well. **I'm deathly allergic to peanuts and tree nuts, so you can leave out walnuts or pecans if you have to or want to. If any of you try it, please drop me a line indicating whether you enjoyed it!!! And... HAPPY NEW YEAR to everyone here!!! David W