Mexican Chocolate Cake

Cake:
1 1/2 c all-purpose flour
1 c sugar
1/2 c unsweetened cocoa powder
2 tsp cinnamon
1 tsp baking soda
1/4 tsp cayenne pepper
1 c cold water
1/4 c vegetable oil
1 tsp balsamic vinegar
1 tsp vanilla extract

Glaze:
1 c powdered sugar
1/2 c unsweetened cocoa powder
5 Tbsp water
10 small fresh strawberries

Heat oven to 350. Lightly coat an 8 inch round cake pan with Pam. Combine all the cake ingredients in a mixing bowl and stir until smooth. Pour into the pan and bake 25-30 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 glaze ingredients (not including the strawberries). If glaze is too thick, you may add an additional Tbsp of water. 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.