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Spray a 13 x 9 inch pan with nonstick baking spray. In a large bowl, sift flour, sugar and salt together. In a large saucepan heat water, 1 stick (1/2 cup) butter, oil, 1/4 cup of the cocoa. Whisk until blended. Bring just to a boil over medium high heat, stirring constantly. Pour the hot chocolate mixture into the flour mixture and stir until smooth. Blend in buttermilk, eggs, baking soda, 1 teaspoon of the vanilla and vinegar until smooth.(I combined my buttermilk, vinegar, baking soda and vanilla in a measuring cup before I added it to the bowl) Pour into the greased 13x9 inch baking pan. Bake at 350 degrees F for 35 minutes or until a toothpick inserted in center comes out clean.(mine took less time so be sure and check starting at 25 minutes). After removing cake from the oven, place on cooling rack. While the cake is still hot punch holes all over using a fork. (I used a rather thick chopstick to poke holes in the cake and it worked perfectly.
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Icing-
In a sauce pan, over medium-high heat, melt remaining 1 stick of butter, add the milk (I used whipping cream instead of the milk) and the remaining 1/4 cup cocoa and bring to a boil. Remove from heat. Stir in powdered sugar and the remaining 1 teaspoon vanilla. Stir until smooth. (I used my electric hand mixer for this part. It made my icing super smooth & silky) Pour over the hot cake. Let cool and enjoy! (Eat warm…it is like a warm pudding cake.)
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