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Mexican Chocolate Cake 2

This moist and delicious chocolate cake gets an extra kick from the cinnamon and cayenne.

1 1/2 cups flour, sifted
1 cup sugar (try Florida Crystals brand)
4 Tbsp. cocoa powder
1 tsp. baking soda
1 tsp. cinnamon
1/2-3/4 tsp. cayenne pepper
1 tsp. vanilla extract
1 Tbsp. distilled white vinegar
5 Tbsp. vegetable oil
1 cup cold water
Confectioners’ sugar for garnish

• Preheat the oven to 350°F. Lightly grease a 9-inch cake pan.
• In a medium bowl, sift together the flour, sugar, cocoa powder, and baking soda. Stir in the cinnamon, cayenne, vanilla, vinegar, oil, and water. Mix until just combined.
• Pour into the prepared cake pan and cook for 30 to 35 minutes, or until a knife inserted into the center comes out clean. Let cool.
• Dust with the confectioners’ sugar before serving.

Makes 8 to 10 servings

Note: This recipe goes great with a spicy dark-chocolate sauce. To make the sauce, melt 2 squares of dark chocolate with 1/4 cup water or soy milk. Stir constantly until the chocolate is melted. Stir in 1/2 cup sugar and cook, stirring constantly, for 5 minutes. Remove from the heat and stir in 3 Tbsp. vegan margarine, 1/2 tsp. vanilla, and cayenne pepper, to taste.