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Mexican Chocolate Cake

Makes one 9-inch layer. May double ingredients to make a layer cake.


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 extract
1 cup cold water OR 1/4 cup brandy and 3/4 cup cold water
2 Tbsp. cocoa
1 Tbsp. oil
1 Tbsp. corn syrup
2 Tbsp. Kahlua
1 tsp. water
1/2 tsp. cinnamon
1 cup confectioners' sugar


Cake: In medium bowl, mix 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 30 - 35 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 rack to finish cooling. Cover with glaze.

Glaze: Combine all but confectioners' sugar in a small saucepan and stir over low heat until smooth. Gradually beat in sugar until smooth and shiny.