Easy Mexican Style Chocolate Cake Food

MEXICAN CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan.
• In a large bowl, stir together the flour, cocoa, sugar, baking soda and cinnamon. Add the margarine, oil, water, sour milk, eggs and vanilla, mix until smooth. Spread evenly into the prepared pan.
• Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.

QUICK MEXICAN CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Dust a 12-inch oven-safe skillet with a pinch of cake mix and set aside.
• Mix cake mix, water, eggs, 1/2 cup vegetable oil, pudding mix, and cinnamon together in a bowl. Pour into the skillet.
• Bake in the preheated oven until a tester comes out clean, 30 to 35 minutes. Let cool for 10 minutes; invert onto a plate.
• Place chocolate drink tablets and 2 tablespoons vegetable oil in a small saucepan. Cook over low heat, stirring constantly, until the chocolate is melted and the glaze has the consistency of syrup, about 5 minutes.
• Pour the glaze over the cake, spreading with a spatula. Let cool for 10 minutes and sprinkle with confectioners' sugar.

MEXICAN CHOCOLATE CAKE

Steps:

• 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 whisk together the first three glaze ingredients.
• 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.

EASY MEXICAN CHOCOLATE CAKE

Steps:

• Preheat the oven to 350°F and coat a 10-inch Bundt pan with nonstick cooking spray.
• *NOTE: Prepare the cake mix according to the package directions; I'm required to list the ingredients needed to prepare the mix (eggs water, and oil) but yours may be different.
• Stir the cinnamon, ground red pepper, and balsamic vinegar into the cake batter then pour into the prepared pan.
• Bake for 35 to 40 minutes, or until a wooden toothpick inserted in the center comes out clean.
• Let cake cool for 15 minutes then remove to a wire rack to cool completely.
• In a medium bowl, whisk together the confectioners' sugar, cocoa, and water until smooth. Drizzle glaze over cake and let sit until firm.

MEXICAN CHOCOLATE CAKE

Steps:

• Make cake:.
• Put oven rack in middle position and preheat oven to 350°F Butter cake pan well and dust with flour, knocking out excess.
• Melt butter (2 sticks) in a 3-quart heavy saucepan over moderately low heat, then whisk in cocoa. Add water and whisk until smooth, then remove from heat. Whisk in separately sugar, eggs, buttermilk, and vanilla.
• Sift together flour, baking soda, cinnamon, and salt into a bowl, then sift again into cocoa mixture and whisk until just combined (don't worry if there are lumps).
• Pour batter into cake pan and bake until a wooden pick or skewer comes out with a few crumbs adhering, 45 to 55 minutes. (Leave oven on.)
• Cool cake in pan on a rack 20 minutes, then loosen edges with a thin knife and invert onto a plate.
• Make glaze:.
• Spread pecans in 1 layer in a shallow baking pan (1 inch deep) and bake until fragrant and a shade darker, 6 to 8 minutes. Cool pecans slightly in pan on a rack, about 5 minutes.
• Melt butter in a 2-quart heavy saucepan over low heat, then stir in half-and-half and confectioners sugar. Add chocolate and cook, stirring, until smooth. Remove from heat and stir in pecans and salt. Cool glaze until slightly thickened, about 5 minutes.
• Spoon glaze over top and sides of cake (cake will still be warm) and spread with a small offset spatula or knife to cover completely.

MEXICAN CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F.
• Coat an 8-inch round cake pan with cooking spray, line bottom of pan with wax paper.
• Coat wax paper with cooking spray, dust with 2 tsp flour; set aside.
• Lightly spoon 1 cup flour into dry measuring cup, level with a knife.
• Sift 1 cup flour and next 5 ingredients (through salt) into a bowl.
• Place sugar and butter in a large bowl, beat with a mixer at medium speed until well blended (about 5 minutes).
• Add egg whites, 1 at a time, beating well after each addition.
• Add yogurt, vanilla, and egg, beating until blended.
• Gradually add flour mixture, beating until combined.
• Pour batter into prepared pan, sharply tap dish once on counter to remove air bubbles.
• Bake at 350°F for 35 minutes or until wooden pick inserted in center comes out clean.
• Remove from oven, cool 10 minutes in pan.
• Place a plate upside down on top of cake; invert cake onto plate.
• Carefully peel off wax paper.
• Combine milk and chocolate in a small microwave safe bowl.
• Microwave at high for 30 seconds or until chocolate melts; stir until smooth.
• Cool slightly; drizzle over cake.
• Let glaze set; sprinkle with powdered sugar.

MEXICAN CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Combine butter, oil, cocoa and water in a saucepan and heat until butter is melted.
• In a large mixing bowl, combine flour, baking soda, sugar, milk, eggs, cinnamon and vanilla.
• Add melted butter mixture to the flour mixture and blend.
• Pour batter into a greased 9X13X2-inch baking pan and bake 20-25 minutes or until done.
• While cake is still hot, ice cake.
• For icing, combine butter, cocoa and milk in a saucepan and heat until bubbly around the edge.
• Remove from heat and add powdered sugar, vanilla, and pecans.