Recently baked this cake for a Cinco de Mayo party.
Here’s the recipe (courtesy of Recipezaar!)
1 1/2 cups unbleached all purpose white flour
1 cup sugar
1/2 cup unsweetened cocoa
2 teaspoons cinnamon
1/4 teaspoon cayenne pepper (or ground mexican chili powder)
1/4 teaspoon salt
1 cup cold water
1/4 cup canola oil
1 tablespoon basalmic vinegar
1 tablespoon vanilla extract
1 cup confectioners’ sugar
1/2 cup cocoa
Up to 6 tablespoons water
About 10 or so fresh strawberries
- Heat oven to 350*F.
Lightly coat an 8″ round cake pan with vegetable cooking spray.
Combine all cake ingredients in a mixing bowl and stir until smooth.
Pour into a pan and bake 25 to 30 minutes (until toothpick inserted in the center comes out clean).
Cool in the pan on a wire rack for 10 minutes.
Remove from pan and cool completely.
When the cake has cooled mix together the confectioner’s sugar and cocoa, adding water 1 tablespoon at a time until glaze-like
Dip each strawberry into the glaze and set aside.
Pour the remaining glaze over the cake and arrange the strawberries on top.
Set aside to dry- about 30 minutes.
My guests requested a bottle of hot pepper sauce as a condiment, for those who like a little extra spicy kick! ENJOY!