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. Add oil, coffee and milk; mix at medium
speed for two minutes. Add eggs and vanilla; beat two more minutes. (Batter
will be thin.) Pour into two greased and floured 9in. cake pans. Bake at
325′ for 25-30 minutes. Cool cakes for 15 minutes before removing from
pans. Cool on racks.
Favorite Icing: Cook milk and flour in a saucepan until thick. Cover and
refrigerate. (I make this before I start the cake) In a mixing bowl, beat
butter, shortening, sugar and vanilla until creamy. Add chilled milk/ flour
mixture and beat for 10 minutes. (Really?!) Frost cooled cake and enjoy.
Yields
1 Servings
