ChrisF
Cook
This is a very moist cake, the batter is very thin. When I first made it I figured that the recipe had a mistake, not enough flour or the liquid mesurments were wrong. But I made it as written and it became a favorite of mine.
Moist Chocolate Cake
2 cups all purpose flour
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
Sift together all dry ingr. in large mixing bowl. Add oil, coffee & milk; mix at medium speed for 2 minutes. Add eggs & vanilla, beat 2 more minutes. Pour into 2 greased & floured 9 inch pans (or two 8 in. & 6 muffin cups). Bake 325 degrees for 25-30 minutes.
Icing:
1 cup milk
5 tablespoons all purpose flour
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 teaspoon vanilla
Combine milk & flour in saucepan; cook until thick. Cover & refrigerate. In medium bowl, beat butter, shortening, sugar & vanilla until creamy. Add chilled milk/flour mixture & beat for 10 minutes. Frost cooled cake.
Moist Chocolate Cake
2 cups all purpose flour
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
Sift together all dry ingr. in large mixing bowl. Add oil, coffee & milk; mix at medium speed for 2 minutes. Add eggs & vanilla, beat 2 more minutes. Pour into 2 greased & floured 9 inch pans (or two 8 in. & 6 muffin cups). Bake 325 degrees for 25-30 minutes.
Icing:
1 cup milk
5 tablespoons all purpose flour
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 teaspoon vanilla
Combine milk & flour in saucepan; cook until thick. Cover & refrigerate. In medium bowl, beat butter, shortening, sugar & vanilla until creamy. Add chilled milk/flour mixture & beat for 10 minutes. Frost cooled cake.
