Mexican Chocolate Cake Cake Preheat oven to 350° 1-1/4 cups flour 3/4 cup sugar 1/4 cup cornstarch 3 Tbsp. cocoa 1/2 tsp. baking soda 1 tsp. cinnamon 1/2 tsp salt 1/3 cup oil 1 Tbsp. vinegar 1 tsp. vanilla 1 cup cold water OR 1/4 cup brandy and 3/4 cup cold water In medium bowl, mix the dry ingredients until thoroughly blended. In a blender, mix the wet ingredients then pour into the dry ingredients. Pour batter into a 9" cake pan, coated with vegetable oil. Bake for thirty to thirty-five minutes until toothpick inserted in the center comes out clean. Leave in the pan for five minutes to cool on a rack, then invert onto rake to finish cooling. Cover with glaze.
Chocolate glaze 2 Tbsp. cocoa 1 Tbsp. oil 1 Tbsp. corn syrup 2 Tbsp. Kahlua 1 tsp. water 1/2 tsp. cinnamon 1 cup confectioners sugar Combine all but confectioners sugar in small saucepan & stir over low heat until smooth. Gradually beat in sugar until smooth & shiny. " Unless we are willing to help a person overcome his faults, there is little value in pointing them out." --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
