Moist chocolate cake with coffee

Yield: 12 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 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

FAVORITE ICING

Sift together dry ingredients in a mixing bowl. Add oil, coffee, and milk; mix at medium speed for 2 minutes. Add eggs and vanilla; beat 2 more minutes. (Batter will be thin.) Pour into 2 greased and floured 9"x1½" cake pans. Bake at 325 for 25-30 minutes. Cool cakes 15 minutes before removing from pans. Cool on wire racks. Meanwhile, for icing, combine milk and flour in saucepan; cook until thick. Cover and refrigerate. In a mixing bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk/flour mixture and beat for 10 minutes. Frost cooled cake.

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