Cakes and Frostings

MOIST CHOCOLATE CAKE

  • 2 c Flour
  • 1 tsp Salt
  • 1 tsp Baking powder
  • 3/4 c Baking Cocoa
  • 2 c Sugar
  • 1 c Oil
  • 1 c Hot brewed coffee
  • 1 c Milk
  • 2 Eggs
  • 1 t Vanilla
  • Icing:
  • 1 c Milk
  • 5 T Flour
  • 1/2 c Softened butter
  • 1/2 c Shortening
  • 1 c Sugar
  • 1 tsp Vanilla

    • Stir together all dry ingredients in a large mixing bowl. Add oil, coffee and milk; mix at medium speed for 2 minutes. Add eggs and vanilla; beat 2 more minutes. Pour into 2 greased and floured 9" cake pans or 2 greased and floured 8" cake pans and six muffin cups.

    Bake at 325° for 25 - 30 minutes. Meanwhile, for icing, combine the milk and flour in a saucepan; cook until thick. Cover and refrigerate. In a medium mixing bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk/flour mixture and beat for 10 minutes. Frost cooled cake.

    Yield 12 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Pamela Dunklebarger of Delta Jct. Alaska. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!