No Bowl-Mexican Chocolate Cake

Total Time
Prep 0 mins
Cook 35 mins

Another no-bowl cake. Haven't tried this one yet.

Ingredients Nutrition


  1. In an 8 or 9 inch square pan, with fork mix well flour, sugr, cornstarch, cocoa, baking soda, cinnamon and salt.
  2. Add remaining cake ingredients and mix with a fork until well blended. Using a rubber spatula, scrape any ingredients clinging to sides, corners or bottom of pan into the batter. Even out the batter in the pan.
  3. Bake in a preheated 350 F oven for 30 to 35 minutes, or until a pick inserted in the centre comes out clean. Cool in the pan on a wire rack. When cool, pour on the glaze; let set. Makes 9 servings.
  4. To make glaze, in a small saucepan combine the cocoa, oil, corn syrup, water and cinnamon. Stir over low heat until smooth. Gradually beat in sugar until smooth and shiny.
Most Helpful

3 5

I made the cake only - not the glaze, so this review is about the cake only. I did follow the directions for mixing the ingredients, and, as the other reviewer feared, I did get a mess. It's a lot easier to wash a mixing bowl than to wash a floor. The flavor of the cake, also, did not really wow me, but that may well just be me. Thank you for sharing this interesting recipe. My kitchen floor is clean now.

4 5

This was a simple, moist and delightful little cake. I did reduce the amount of oil and sugar with good success, although I confess I used a seperate bowl to mix the cake batter, simply because I was afraid of the mess I'd make if not. Also, I did not wait for the cake to totally cool before frosting and it worked just fine. Thank you Pansies for sharing the recipe.