No Bowl-mexican Chocolate Cake

Total Time: 35 mins Cook Time: 35 mins

Ingredients

• Servings: 9
• 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

Recipe

• 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.