Ingredients
-
2 cups all-purpose flour (I use Gold Medal brand)
-
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
-
1 cup milk
-
1/2 cup all-purpose flour
-
1/2 cup butter, softened
-
1/2 cup shortening
-
1 cup sugar
-
2 teaspoons vanilla extract
Instructions
- Sift together dry ingredients in a large mixing bowl.
- Add oil, coffee, and milk; mix at medium speed for 2 minutes.
- Add eggs and vanilla; beat for 2 more minutes. Batter will be thin.
- Pour into 2 greased and floured 9 inch cake pans.
- Bake at 325 for 25-30 minutes.
- Cool cakes for 15 minutes before removing from pans. Cool completely on wire racks.
- To make the icing, combine the milk and flour in a saucepan and cook until thick, stirring often to prevent it from being lumpy. Cover and refrigerate until cool.
- In a mixing bowl, beat butter, shortening, sugar, and vanilla until creamy.
- Add chilled milk/flour mixture and beat for 10 minutes.
- Frost cake after is it completely cool.
- Refrigerate cake until just before serving.