Viva la Mexico The perfect Cinco De Mayo cake, For a Festa Party.

With all the flavors of a cup of Mexican Hot Chocolate.

Rich chocolate spicy goodness and a hint of Almond.

Topped with a creamy milk chocolate frosting.Family and friends will love this cake.


          2 cups of Flour

 2  cups sugar

1 1/4  cup unsweetened baking cocoa

1 1/4  teaspoons ground cinnamon

1/4  teaspoon of Cayenne pepper

1   teaspoon baking soda

1 1/4   teaspoon salt

1  cup butter or margarine, melted

1  cup strong brewed coffee (room temperature)

1/2  cup buttermilk

1  teaspoon vanilla

1 teaspoon almond flavoring

2  eggs, beaten

 2 teaspoons instant coffee granules or crystals

2  teaspoons warm water

1  recipe chocolate frosting

Frozen (thawed) whipped topping

Additional ground cinnamon for sprinkling in whipped topping


   1/3 cup butter

   2/3 cup cocoa

   2 – 2/3 cups powdered sugar

   1/3 cup milk

  1 Teaspoon vanilla

Heat oven to 350°F.

Grease 13×9-inch pan with shortening; lightly flour.

In a large bowl, mix flour, sugar, cocoa, 1 teaspoon of the cinnamon, the baking soda and salt. Add butter, brewed coffee, buttermilk, vanilla, and eggs; mix with wire whisk until well blended. Pour batter into the pan.

Bake 40 to 44 minutes or until a toothpick inserted in center comes out clean. Cool on cooling rack 30 minutes.

In a small bowl, mix coffee granules and warm water. In a medium bowl, mix frosting, remaining 1/4 teaspoon cinnamon and the coffee mixture until smooth. Spread frosting over warm cake. Cool 1 hour or until completely cooled. Serve with a dollop of whipped topping and sprinkle with additional cinnamon.


Melt the butter in a small saucepan over low heat.
Add the cocoa, stir until the mixture is smooth and thick.
Remove the pan from the heat and place the cocoa mixture into a medium-size bowl.
Let it cool slightly.
Add the milk and vanilla alternately with the powdered sugar to the bowl
and beat with an electric mixer or whisk until you have the spreading consistency you desire.