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 \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 |
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.