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    Mexican Chocolate Cake


    Source of Recipe


    Casa de las Chimeneas, Taos


    List of Ingredients


    • 1 1/4 cups flour
    • 3/4 cup sugar
    • 1/4 cup corn starch
    • 1/2 t. baking soda
    • 1/2 t. salt
    • 1 t. cinnamon
    • 1/3 cup oil
    • 1 t. vanilla
    • 1 T. vinegar
    • 3/4 cup cold water
    • 1/4 cup brandy
    • chocolate glaze:
    • 2 T. cocoa
    • 1 T. vegetable oil
    • 1 T. corn syrup
    • 2 T. Kahlua
    • 1 t. water
    • 1/2 t. cinnamon
    • 1 cup powdered sugar


    Instructions


    1. In a bowl mix the first 7 ingredients, in a blender mix the last 5 ingredients
    2. Sift dry ingredients together, blend wet ingredients.

    3. Mix the wet into the dry until thoroughly blended.
    4. Pour into lightly greased (Pam) baking pan, either 8-by-9-inch or round.
    5. Bake at 400 degrees F. until toothpick inserted in center comes out clean.
    6. Cool and cover with glaze.
    7. Glaze:
    8. Combine all but powdered sugar in a small saucepan and stir over medium heat until smooth and shiny.
    9. Blend in powdered sugar.
    10. Glaze the cake over a cooling rack to allow the edges to be smooth.
 

 

 

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