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Moist Chocolate Cake

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YIELD

6 servings

PREP

15 min

COOK

30 min

READY

75 min

Ingredients

2 473
1 5
TEASPOON ML SALT
1 5
TEASPOON ML BAKING POWDER
2 1E+1
TEASPOONS ML BAKING SODA
¾ 177
CUP ML COCOA POWDER
2 473
CUPS ML SUGAR
1 237
CUP ML VEGETABLE OIL
1 237
CUP ML COFFEE
hot
1 237
CUP ML MILK
2 2
LARGE LARGE EGGS
1 5
TEASPOON ML VANILLA EXTRACT
Favorite icing
1 237
CUP ML MILK
5 75
TABLESPOONS ML ALL-PURPOSE FLOUR
½ 118
CUP ML BUTTER
softened
½ 118
1 237
CUP ML SUGAR
1 5
TEASPOON ML VANILLA EXTRACT

Directions

For cake, 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 inch cake pans.

Bake at 325℉ (160℃) for 25 to 30 minutes.

Cool cakes 15 minutes before removing from pans.

Cool on wire racks.

Meanwhile, for icing, combine the milk and flour in a saucepan; cook until thick.

Cover and refrigerate.

In a Mixing bowl, beat butter, shortening, sugar and vanilla until creamy.

Add chilled milk/flour mixture and beat for 10 minutes.

Frost cooled cake.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 355g (12.5 oz)
Amount per Serving
Calories 1112 46% from fat
 % Daily Value *
Total Fat 57g 88%
Saturated Fat 17g 85%
Trans Fat 0g
Cholesterol 118mg 39%
Sodium 745mg 31%
Total Carbohydrate 49g 49%
Dietary Fiber 5g 20%
Sugars g
Protein 24g
Vitamin A 14% Vitamin C 0%
Calcium 15% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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