Moist Chocolate Cake with Coffee

Directions

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 9×1½ 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 milk and flour in 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.