Moist Chocolate Cake
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||2 Teaspoon|
|Unsweetened cocoa||3⁄4 Cup (12 tbs)|
|Vegetable oil||2 Cup (32 tbs)|
|Hot coffee||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Sugar||2 Cup (32 tbs)|
|Vanilla extract||1 Teaspoon|
|All purpose flour||5 Tablespoon|
|Butter||1⁄2 Cup (8 tbs), softened|
|Shortening||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
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 cake pans.
Bake at 325° for 25 to 30 minutes.
Cool cakes 15 minutes before removing from pans.
Meanwhile, for icing, combine the 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.