Peruvian Chocolate Cake

3 cups all purpose flour

2 tsp. salt

2 1/2 tsp. baking soda

1 cup cocoa

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1 1/4 cups vegetable oil

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1 tsp. vanilla

2 cups whole milk

2 tbsp. vinegar

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3 eggs

2 1/2 cups sugar

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Mix first 4 ingredients.

-Add oil and mix well.

-In a separate bowl mix milk, vanilla & vinegar. (Let stand for 5 min.) Then mix with the previous ingredients.

-Beat eggs in a bowl. Add to batter.

-Add sugar.

Preheat oven @ 350 F. Spray a 10 inch springform pan. Bake for 1 1/2 hours. I place a cookie sheet under pan just in case it overflows.

FROSTING

3 tablespoons cocoa (dissolved in 1/4 cup hot water)

2 cans Dulce de Leche Nestle ( you can find it in the mexican isle, right next to the Sweetened Condensed Milk)

-Mix both. ( If you want to make the lines save some of the Dulce de Leche about 1/4 cup in a sandwich Ziploc bag. Make a little cut with scissors in one corner.) After cake has baked let rest for about 15 min. Slide a knife around the perimeter of cake. Carefully remove the sides of pan and then the bottom. With a piece of thread cut cake in half. (You want to use the cake upside down since that will be the smoothest surface) Cover half cake with frosting, then lay on the top part. Complete frosting the cake. You can leave it like that. But if you want to do the lines...start with a little circle in middle of cake and then go around several times like picture. Then with a toothpick from center out slide the toothpick towards the outer part. Keep doing that all around, trying to keep widths as equal as possible.