Mexican Chocolate Cake

INGREDIENTS

1. Cake:
2. 1 1/2cups all-purpose flour
3. 1cup sugar
4. 1/2cup unsweetened cocoa
5. 2teaspoons cinnamon
6. 1teaspoon baking soda
7. 1/4teaspoon cayenne pepper or ground Mexican chili powder
8. 1/4teaspoon salt
9. 1cup cold water
10. 1/4cup canola oil
11. 1tablespoon balsamic vinegar
12. 1tablespoon vanilla extract
13. Chocolate glaze:
14. 1cup confectioners' sugar
15. 1/2cup cocoa
16. 6tablespoons water
17. 10small fresh strawberries

DIRECTIONS

1. Heat oven to 350° F. Lightly coat an 8-inch round cake pan with vegetable cooking spray.
2. Combine all the cake ingredients in a mixing bowl and stir until smooth. Pour into the pan and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
3. Cool in the pan on a wire rack for 10 minutes. Remove from pan and cool completely.
4. When the cake has cooled, whisk together the first three glaze ingredients. Dip each strawberry into the glaze and set aside. Pour the remaining glaze over the cake and arrange the strawberries on top. Set aside to dry, about 30 minutes.