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No Bowl-Mexican Chocolate Cake

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“Another no-bowl cake. Haven't tried this one yet.”
READY IN:
35mins
SERVES:
9
UNITS:
US

Ingredients Nutrition

Directions

  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.

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