3 c All-purpose flour
2 c Sugar
1/2 c Unsweetened cocoa
2 ts Baking soda
1 ts Salt
2 c Cold black coffee
2/3 c Vegetable oil
2 tb White vinegar
2 ts Vanilla extract
-CHOCOLATE FROSTING-
1/2 c Butter; (1 stick)
3/4 c Unsweetened cocoa
1/2 c Milk
4 c Confectioners’ sugar; (1
-pound)
2 ts Vanilla extract
Preheat the oven to 350 degrees F. In a large bowl, combine the flour,
sugar, cocoa, baking soda, and salt. Add the remaining ingredients,
stirring until the batter is well combined. Pour into two 9-inch round cake
pans that have been coated with nonstick cooking spray and bake for 30 to
35 minutes, or until a wooden toothpick inserted in the center comes out
clean. Cool slightly and remove from the pans. Frost, using the frosting
recipe
Chocolate Frosting:
In a small saucepan, melt the butter over medium-low heat. Add the cocoa
and stir constantly until smooth. Pour the mixutre into a medium-sized bowl
and allow to cool. Add the milk and blend with an electric beater on medium
speed until smooth. Add the confectioners’ sugar 1 cup at a time, blending
thoroughly after each addition. Add the vanilla and beat on high speed
until smooth and creamy.
Yields
1 servings