Moist Chocolate Cake
2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
3/4 cup cocoa
2 cups sugar
1 cup canola oil
1 cup brewed coffee
1 cup milk
2 eggs
DIRECTIONS
1 teaspoon vanilla extractFavorite Icing1 cup milk5 tablespoons all purpose flour1/2 cup butter, softened1/2 cup shortening1 cup sugar1 teaspoon vanilla extractSift together dry ingredients in a bowl. Add oil, coffee and milk; mix at medium speed for 1 minute.
Add eggs and vanilla; beat 2 more minutes. Mixture will be thin.Pour into 2 greased and floured 9-in baking pans or (8-in round baking pans and 6 muffin cups).Bake at 325 degrees F for 25 – 30 minutes. I used 8-in pans and baked it for about 35 minutes.
Cool cakes for 10 minutes before removing from pans. Cool on wire rack.Meanwhile, for icing, combine the 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/flour mixture and beat for 10 minutes. Frost cooled cake.
By @Mocha_Me.
Thanks for inspiring us!
You can see the recipe here: debbiesmochame.blogspot.com
