Moist Chocolate Cake with Coffee
Yield
12 servingsPrep
20 minCook
30 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
baking powder
|
|
| 2 | teaspoons |
baking soda
|
|
| ¾ | cup |
cocoa powder
|
|
| 2 | cups |
sugar
|
|
| 1 | cup |
vegetable oil
|
|
| 1 | cup |
coffee
hot |
|
| 1 | cup |
milk
|
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| Favorite icing | |||
| 1 | cup |
milk
|
|
| 5 | tablespoons |
all-purpose flour
|
|
| ½ | cup |
butter
softened |
|
| ½ | cup |
vegetable shortening
|
*
|
| 1 | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
baking powder
|
|
| 1E+1 | ml |
baking soda
|
|
| 177 | ml |
cocoa powder
|
|
| 473 | ml |
sugar
|
|
| 237 | ml |
vegetable oil
|
|
| 237 | ml |
coffee
hot |
|
| 237 | ml |
milk
|
|
| 2 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| Favorite icing | |||
| 237 | ml |
milk
|
|
| 75 | ml |
all-purpose flour
|
|
| 118 | ml |
butter
softened |
|
| 118 | ml |
vegetable shortening
|
*
|
| 237 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
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 9x1½ 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.
