Moist Chocolate Cake
Submitted by Halina Dillier, Corn Belt Energy Corporation
Servings 12
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 3/4 cup unsweetened cocoa
- 2 cups sugar
- 1 cup vegetable oil
- 1 cup hot coffee
- 1 cup milk
- 2 eggs
- 1 teaspoon vanilla extract
Favorite icing:
- 1 cup milk
- 5 tablespoons all-purpose flour
- 1/2 cup butter softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- Additional baking cocoa optional
Instructions
- Preheat oven to 325°. 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-in. round baking pans (or two 8-in. round baking pans and 6 muffin cups).
- Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans. Cool on wire racks.
- Meanwhile, for icing, combine milk and flour in a saucepan; cook until thick. Cover and refrigerate.
- In a bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk mixture and beat 10 minutes. Frost cooled cake. If desired, dust with additional cocoa.
