Moist Chocolate Cake

 

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.