This Mexican chocolate cake w/chili powder is low in fat because it uses applesauce instead of oil !!
MEXICAN CHILI CHOCOLATE CAKE
1 1/2 cups all-purpose flour
1 cup sugar
1/2 cup unsweetened cocoa
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon cayenne pepper or ground Mexican chili powder
1/4 teaspoon salt
1 cup cold water
1/4 cup applesauce
1 tablespoon vanilla extract
1 cup confectioners' sugar
1/2 cup cocoa
6 tablespoons water
10 small fresh strawberries
Heat oven to 350° F.
Lightly coat an 8-inch round cake pan with vegetable cooking spray.
Combine all the cake ingredients in a mixing bowl and stir until smooth. Pour into the pan and bake 25 to 30 minutes or until a 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.