MOIST CHOCOLATE CAKE

2 cups flour
1 tsp. salt
1 tsp. baking powder
2 tsp. baking soda
3/4 cup unsweetened cocoa powder
2 cups sugar
1 cup vegetable oil
1 cup hot coffee
1 cup milk
2 eggs
1 tsp. vanilla extract

Preheat oven to 325 degrees F. Grease and flour 2 (9x1 1/2-inch) cake pans or 2 (8-inch) cake pans and 6 muffin cups.

Stir together dry ingredients in a mixing bowl. Add oil, coffee, and milk; mix at medium speed for 2 minutes. Add eggs and vanilla; beat for 2 more minutes. Batter will be thin. Pour into prepared pans.

Bake for 25-30 minutes. Cool cakes 15 minutes before removing from pans. Cool on wire racks.

FAVORITE ICING:
1 cup milk
5 Tbsp. flour
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 tsp. vanilla extract

Combine milk and flour in a 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.