Best chocolate cake

Yield: 1 Servings

Measure Ingredient
2 cups All purpose flour
1 teaspoon Salt
1 teaspoon Baking powder
2 teaspoons Baking soda
¾ cup Unsweetened cocoa
2 cups Sugar
1 cup Vegetable oil
1 cup Hot coffee
1 cup Milk
2 \N Eggs
1 teaspoon Vanilla extract
1 cup Milk
5 tablespoons All-purpose flour
½ cup Butter, softened
½ cup Shortening
1 cup Sugar
1 teaspoon Vanilla extract


Sift together dry ingredients. Add oil, coffee and milk; mix at medium speed for two minutes. Add eggs and vanilla; beat two more minutes. (Batter will be thin.) Pour into two greased and floured 9in. cake pans. Bake at 325' for 25-30 minutes. Cool cakes for 15 minutes before removing from pans. Cool on racks.

Favorite Icing: Cook milk and flour in a saucepan until thick. Cover and refrigerate. (I make this before I start the cake) In a mixing bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk/ flour mixture and beat for 10 minutes. (Really?!) Frost cooled cake and enjoy.

Posted to FOODWINE Digest 6 November 96 Date: Wed, 6 Nov 1996 17:59:48 -0500 From: Wendy Meador <nhmeadors@...>

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