Mexican Chocolate Cake

On the back of every Hershey's Cocoa container is a recipe for their "Perfectly Chocolate" Chocolate Cake.

It is one of the best, easiest and fool proof chocolate cake recipes I have come across. With a few simple modifications what was once a delicious cake is now a crowd favorite.

Just recently I was looking for a good Mexican Chocolate Cake recipe for a dinner party I was throwing. The simple addition of a teaspoon of cinnamon transformed this regular chocolate cake to one with a south of the border twist.

Mexican Chocolate Cake
Serves 10-12
Total Cost: $6.75 (approx. $.56-$.68/person)

2 cups sugar
1 3/4 cups flour
3/4 cup Hershey's Cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp. vanilla extract
1 cup hot coffee

**Frosting Recipe to follow

Preheat oven to 350 F. Grease and flour two 9 inch round baking pans and line with parchment paper (an important step to help remove the cakes after baking).

Combine all dry ingredients in a large bowl. Use a whisk or a spoon to thoroughly combine. Add eggs, milk, oil and vanilla. Beat on medium speed until all incorporated. Stir in hot coffee, at this point the batter will be very thin. Pour into pan, filling only about halfway.

Bake 30-35 minutes or until a wooden toothpick inserted in the middle of the cake comes out clean. Cool for 10 minutes then remove the cakes from pans to wire racks to cool completely.

Cupcake Variation: Line muffin pans with paper cupcake liners. Fill each about halfway with batter. Bake at 350 for 22-25 minutes. Cool on wire racks. Makes about 30 cupcakes.

Chocolate Frosting
1 stick (1/2 cup) butter, melted
2/3 Hershey's Cocoa
3 cups powdered sugar
1/3 cup milk
1 tsp. vanilla extract

In a large bowl, combine melted butter and cocoa. Beating on medium speed, add vanilla, then alternately add powdered sugar and milk until the frosting is spreading consistency. If too stiff add more milk as needed.