Mexican chocolate cake

Ingredients

• 1 1⁄2 cups all-purpose flour
• 1 cup sugar
• 1⁄2 cup unsweetened cocoa
• 2 teaspoons cinnamon
• 1 teaspoon baking soda
• 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 balsamic vinegar
• 1 tablespoon vanilla extract

chocolate glaze

• 1 cup confectioners' sugar
• 1⁄2 cup cocoa
• 6 tablespoons water
• 10 small fresh strawberries

Instructions

1 _ Heat oven to 350*F.

2 _ Lightly coat an 8" round cake pan with vegetable cooking spray.

3 _ Combine all cake ingredients in a mixing bowl and stir until smooth.

4 _ Pour into a pan and bake 25 to 30 minutes (until toothpick inserted in the center comes out clean).

5 _ Cool in the pan on a wire rack for 10 minutes.

6 _ Remove from pan and cool completely.

7 _ When the cake has cooled whisk together the first three glaze ingredients.


8 _ Dip each strawberry into the glaze and set aside.

9 _ Pour the remaining glaze over the cake and arrange the strawberries on top.

10 _ Set aside to dry- about 30 minutes.