No Bowl-Mexican Chocolate Cake |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 9 |
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Another no-bowl cake. Haven't tried this one yet. Ingredients:
1 1/4 cups flour |
1 cup sugar |
1/4 cup cornstarch |
3 tablespoons cocoa powder |
1 teaspoon baking soda |
1 teaspoon cinnamon |
1/4 teaspoon salt |
1/3 cup oil |
1 tablespoon vinegar |
1 teaspoon vanilla |
1 cup cold water |
2 tablespoons cocoa powder |
1 tablespoon oil |
1 tablespoon corn syrup |
2 tablespoons water, plus |
1 teaspoon water |
1/2 teaspoon cinnamon |
1 cup confectioners' sugar |
Directions:
1. In an 8 or 9 inch square pan, with fork mix well flour, sugr, cornstarch, cocoa, baking soda, cinnamon and salt.
2. Add remaining cake ingredients and mix with a fork until well blended. Using a rubber spatula, scrape any ingredients clinging to sides, corners or bottom of pan into the batter. Even out the batter in the pan.
3. Bake in a preheated 350 F oven for 30 to 35 minutes, or until a pick inserted in the centre comes out clean. Cool in the pan on a wire rack. When cool, pour on the glaze; let set. Makes 9 servings.
4. To make glaze, in a small saucepan combine the cocoa, oil, corn syrup, water and cinnamon. Stir over low heat until smooth. Gradually beat in sugar until smooth and shiny.
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