Moist Chocolate Cake Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
2 c. all-purpose flour
1 tsp. salt
1 tsp. baking powder
2 tsp. baking soda
3/4 c. unsweetened cocoa
2 c. vegetable oil
1 c. hot coffee
1 c. milk
2 c. sugar
2 eggs
1 tsp. vanilla extract
Icing:
1 c. milk
5 Tbsp. all-purpose flour
1/2 c. butter, softened
1/2 c. shortening
1 c. sugar
1 tsp. 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 cake pans.
Bake at 325° for 25 to 30 minutes.
Cool cakes 15 minutes before removing from pans.
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.
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 cake pans.
Bake at 325° for 25 to 30 minutes.
Cool cakes 15 minutes before removing from pans.
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.
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