1 1/2 cups all-purpose flour
1 cup sugar
1/3 cup unsweetened cocoa powder
2 teaspoons ground cinnamon
3/4 teaspoon baking soda
1/4 teaspoon hot red pepper (cayenne)
1/4 teaspoon salt
1 cup water
1/2 cup vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla
2 tablespoons confectioners' sugar
1. Preheat oven to 350 degrees F. Generously grease 8-inch-square baking pan. Stir together flour, sugar, cocoa, cinnamon, baking soda, hot red pepper and salt in medium bowl.
2. Add water, oil, vinegar and vanilla. Beat with a fork just until all dry ingredients have been moistened. Pour into greased baking pan.
3. Bake 35 to 40 minutes or until center springs back when gently pressed. Transfer to wire rack and cool in pan 5 minutes. Remove cake onto rack to cool to room temperature. Remove to serving platter. Cover and set aside until ready to serve.
4. Just before serving, sift confectioners' sugar over top. Cut into 4 squares; cut each square diagonally in half to make 8 triangular pieces.
No butter, no eggs, one bowl and all delicious. Serve triangles of this simple cake, garnished with dollops of lightly whipped cream, after a Southwestern or Mexican meal.