Mexican Chocolate Cake

67
Mexican Chocolate Cake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • In a bowl mix:

  • cups flour

  • ¾

    cup sugar

  • ¼

    cup cornstarch

  • ½

    t. baking soda

  • ½

    t. salt

  • 3

    T. cocoa

  • 1

    t. cinnamon

  • In a blender mix:

  • cup oil

  • 1

    t. vanilla

  • 1

    T. vinegar

  • ¾

    cup cold water

  • ¼

    cup brandy

  • CHOCOLATE GLAZE:

  • 2

    T cocoa

  • 1

    T vegetable oil

  • 1

    T. corn syrup

  • 2

    T Kahlua

  • ½

    t. cinnamon

  • 1

    cup powdered sugar

Directions

For the Cake: Sift dry ingredients together. Blend wet ingredients. Mix the wet into the dry until thoroughly blended. Por into lightly greased (Pam) baking pan (8 or 9 inch round). Bake at 400 F until toothpick inserted in center comes out clean. Cool and cover with glaze. For the Glaze: Combine all but powdered sugar in small saucepan and stir over medium heat until smooth and shiny. blend in powdered sugar. Glaze the cake over a cooling rack.


Nutrition

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