mexican chocolate cake

I think this cake was the very first that I ever baked for Stefan. I had a paper due the next day, which meant it was the perfect time to bake. A chance to de-stress, an opportunity to procrastinate. The back of the Hershey's cocoa box read: "Hershey's Perfectly Chocolate Cake," and I said, yes, please. Never content to leave well enough alone -- even when it's "perfect" -- I added some cinnamon and cayenne pepper. It's a cake with a kick.

[Hershey's Perfectly Chocolate Cake]

For the Mexican Chocolate variation, add 1 tsp. cinnamon and 1/4 tsp. ground cayenne to cake batter.

Things I Discovered:
1. It's probably better to let the cake cool before trying to remove it from the pan, unless you don't want your cake cake-shaped.
2. It's probably better to let the cake cool before trying to frost it, unless you like cleaning frosting off the floor.