Mexican Chocolate Cake

• 1 12 cups flour, sifted
• 1 cup sugar
• 4 tablespoons cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 12-34 teaspoon cayenne pepper
• 1 teaspoon vanilla extract
• 1 tablespoon distilled white vinegar
• 5 tablespoons vegetable oil
• 1 cup cold water
• confectioners' sugar (to garnish)

1. Preheat the oven to 350F Lightly grease a 9-inch cake pan.
2. In a medium bowl, sift together the flour, sugar, cocoa powder, and baking soda.
3. Stir in the cinnamon, cayenne, vanilla, vinegar, oil, and water.
4. Mix until just combined.
5. Pour into the prepared cake pan and cook for 30 to 35 minutes, or until a knife inserted into the center comes out clean.
6. Let cool.
7. Dust with the confectioners sugar before serving.
8. Note: This recipe goes great with a spicy dark-chocolate sauce.
9. To make the sauce, melt 2 squares of dark chocolate with 1/4 cup water or soy milk.
10. Stir constantly until the chocolate is melted.
11. Stir in 1/2 cup sugar and cook, stirring constantly, for 5 minutes.
12. Remove from the heat and stir in 3 tablespoons vegan margarine, 1/2 teaspoons vanilla, and cayenne pepper, to taste.

flour, sugar, cocoa powder, baking soda, cinnamon, cayenne pepper, vanilla, white vinegar, vegetable oil, cold water, confectioners

Taken from www.food.com/recipe/mexican-chocolate-cake-226339 (may not work)