MEXICAN CHOCOLATE CAKE

1 1/2 cups self raising flour
1 cup sugar
1/2 cup cocoa, sifted
2 teaspoons ground cinnamon
1 teaspoon bicarb soda
1/4 teaspoon chilli powder
1/2 teaspoon salt
1 cup cold water
1/4 cup canola oil
1 tablespoon brown vinegar
1 tablespoon vanilla

preheat oven to 180 c (350 f.) line bottom and grease and flour sides of 20cm (8 in.) round cake tin.

place all ingredients into a bowl and using an electric mixer on low, beat until well combined.  (can use a spoon also).

pour into cake tin and cook for approx. 30 minutes or until a skewer comes out clean.

cool in the tin on a wire rack for 10 minutes then remove to rack to cool completely.

ice.

ICING

250 grams butter, soft (8 oz)
3 cups icing sugar
1/2 cup cocoa, sifted
2 tablespoons milk

mix the cocoa and icing sugar together.

using an electric mixer beat the butter till smooth then add half the icing sugar mix. beat until well combined.

add the milk and the rest of the icing sugar mix. beat until well combined.

cut cake in half and spread half the icing across the bottom half of the cake. place the top on and spread with the rest of the icing.

decorate as desired.