I love to make this recipe and hope that you will too!

Tex-Mex Chocolate Sheet Cake

Serving Size - 1 person

Ingredients

½ pound butter

1 cup sour milk (fresh milk plus 1 teaspoon white vinegar)

5 tablespoons cocoa

2 eggs

1 ½ teaspoon ground cinnamon

½ cup water

1 teaspoon vanilla

1 teaspoon baking soda

2 cups flour

2 cups sugar

½ teaspoon salt

Icing

¼ pound butter

4 tablespoons cocoa

6 tablespoons milk

1 pound confectioners' sugar

1 teaspoon vanilla

½ teaspoon ground cinnamon

Instructions

Preheat oven to 375 F. Grease an 11 x 18-inch jelly roll pan. Bring butter, sour milk, cocoa and cinnamon to a boil in a small saucepan. In a small bowl, beat the eggs with water, vanilla, baking soda. In a large bowl, sift together flour, sugar and salt. Add butter mixture and egg mixture to flour, mixing gently. Pour into prepared pan. Bake 20 minutes or until the cake tests done. Spread icing on the hot cake when it comes out of the oven.

To make icing: Bring the butter, cocoa and milk to a boil in a small saucepan. In a separate bowl, combine Confectioners' Sugar, cinnamon and vanilla. Add butter mixture and blend thoroughly.