Ingredients
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1 1/2 cups all-purpose flour
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1 cup sugar
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1/2 cup unsweetened cocoa
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2 teaspoons cinnamon
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1 teaspoon baking soda
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1/4 teaspoon cayenne pepper (or ground mexican chili powder)
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1/4 teaspoon salt
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1 cup cold water
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1/4 cup canola oil
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1 tablespoon balsamic vinegar
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1 tablespoon vanilla extract
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1 cup confectioners' sugar
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1/2 cup cocoa
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6 tablespoons water
Instructions
- Heat oven to 350*F.
- Lightly coat an 8" round cake pan with vegetable cooking spray.
- Combine all cake ingredients in a mixing bowl and stir until smooth.
- Pour into a pan and bake 25 to 30 minutes (until toothpick inserted in the center comes out clean).
- Cool in the pan on a wire rack for 10 minutes.
- Remove from pan and cool completely.
- 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.