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Mexican Chocolate Cake

Categories: Cakes

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Better than the traditional chocolate cake. This version will make your tastebuds soar!


  • 1 1/4 c. all-purpose flour
  • 3/4 c. sugar
  • 1/4 c. cornstarch
  • 3 tbsp. cocoa
  • 1/2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/3 c. oil
  • 1 tbsp. vinegar
  • 1 tsp. vanilla
  • 1 c. water cold, or 1/4 c brandy and 3/4 c cold water


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.