2 c All-purpose flour
1 ts Salt
1 ts Baking powder
2 ts Baking soda
3/4 c Unsweetened cocoa
2 c Sugar
1 c Vegetable oil
1 c Hot coffee
1 c Milk
2 Eggs
1 ts Vanilla extract
FAVORITE ICING
1 c Milk
5 tb All-purpose flour
1/2 c Butter, softened
1/2 c Shortening
1 c Sugar
1 ts Vanilla extract
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″x1 1/2″ 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.
Yields
12 Servings