Mexican Chocolate Cakes
The recipe Mexican Chocolate Cakes is ready in about 2 hours and 15 minutes and is definitely a super vegetarian option for lovers of Mexican food. This recipe serves 20. One serving contains 315 calories, 4g of protein, and 13g of fat. Head to the store and pick up brown sugar, vegetable oil, olive oil, and a few other things to make it today.
Instructions
Butter two 8-in. round cake pans. Line bottoms with waxed paper cut to fit. Butter paper, then dust pans with 1/2 tbsp. cocoa.
Whisk remaining 1 cup cocoa, the flour, sugars, cinnamon, soda, cayenne, and salt in a bowl to blend.
Add milk, oils, eggs, vinegar, and vanilla; whisk until smooth.
Pour into pans, dividing batter evenly.
Bake until a toothpick inserted in each cake comes out clean, about 45 minutes.
Cool cakes in pans for 10 minutes. Loosen cakes from pans with a metal spatula. Turn out each cake onto a plate. Discard waxed paper. Invert cakes onto racks and cool completely. Sift powdered sugar over stencils onto cakes.
Make ahead: Up to 1 day, covered; top with powdered sugar after unwrapping.