Mexican Chocolate Cake

If you have tried my Mexican Hot Chocolate, this recipe is basically the hot chocolate in cake form. Delish! 

Mexican Chocolate Cake
adapted from Mario Bosquez’s Mexican Chocolate Cake from Martha Stewart

1 stick butter
1/2 cup oil
4 tablespoons cocoa (I used Hersey’s Special Dark cocoa)
1 cup water
2 cups unsifted flour
1 teaspoon baking soda
2 cups sugar
1/2 cup sour milk (buttermilk)
2 eggs, beaten
1 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1 teaspoon vanilla
Preheat oven to 350 degrees. Combine butter, oil, cocoa, and water in sauce pan. Heat until cocoa is melted.
Combine flour, baking soda, sugar, milk, eggs, cinnamon, cayenne and vanilla in a large bowl. Combine with first mixture. (Sidenote: add just a small amount to the flour mixture first to temper the eggs so they don’t scramble.)
Pour into a prepared bundt pan, (or you can use a 13 x 9 pan, but will need to adjust the length of time) bake for about 30 minutes or until a knife inserted comes out clean.

Let cool and dust with powdered sugar.

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