Moist chocolate cake with coffee
12 Servings
Ingredients
| Quantity | 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 |
Directions
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.