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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.
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