Mexican Chocolate Cake

Step 1: Heat oven to 350F. Lightly coat an 8-in round cake pan w/non-stick cooking spray.

Step 2: Combine all the cake ingredients in a mixing bowl & stir until smooth. Pour into the pan & bake 30-35 min or until a toothpick inserted in the center comes out clean.

Step 3: Cool in the pan on a wire rack for 10 min. Remove from pan & cool completely.

Step 4: When the cake has cooled, whisk together the first 3 glaze ingredients. Start w/4 tbsp of water & add more water in sml amts to achieve desired consistency. Dip ea strawberry into the glaze & set aside. Pour the remaining glaze over the cake & arrange strawberries on top. Set aside to dry (about 30 min).

Step 5: NOTE #1: Prep Step 4 was repeated directly from the recipe, but I saw the strawberries as mainly a decorative element of color, listed them as optional & will leave that choice to you. If you don't use them, I suggest serving the cake w/a scoop of ice vanilla cream or dollop of whipped cream (dusted very lightly w/grd cinnamon if desired).

Step 6: NOTE #2: I made 3 adjustments to the recipe based on reviewer comments: 1) I reduced the amt of cinnamon, 2) I adjusted the cook time as most reviewers said it required longer to bake than suggested & 3) I suggested starting w/a smaller amt of water for the glaze as several reviewers said it was "runny". I hope you will trust my adjustments as valid.