Mexican Chocolate Cake

The cinnamon and cocoa together make this easy cake taste like mexican chocolate.  This recipe makes a thin 13 x 9 cake, or a thick 8 x 8 one.  Prep time: 5 minutes.  Cook time 30 minutes.

Preheat oven to 350.  Then, to your baking pan (I like glass/pyrex) add:

1 1/2 cup flour (King Arthur All-Purpose)
3/4 cup sugar
1/2 cup Natural cocoa powder
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt

Mix well.  Then, add, in this order:
1/2 cup canola oil
1 tsp vanilla extract
1 tsp apple cider vinegar
1 cup warm water
Stir until smooth.

Bake the cake for 30 minutes if large pan (thin cake) or 40 minutes if small pan (thick cake), or until knife comes out clean.


Let it cool and the top will become slightly glazed.  You can top it with frosting or not.  I prefer not.