| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 2 | c | All purpose flour |
| 1 | ts | Salt |
| 1 | ts | Baking powder |
| 2 | ts | Baking soda |
| 3/4 | c | Unsweetened cocoa |
| 2 | c | Sugar |
| 1 | c | Vegetable oil |
| 1 | c | Hot coffee |
| 1 | c | Milk |
| 2 | Eggs | |
| 1 | ts | Vanilla extract |
| 1 | c | Milk |
| 5 | tb | All-purpose flour |
| 1/2 | c | Butter, softened |
| 1/2 | c | Shortening |
| 1 | c | Sugar |
| 1 | ts | Vanilla extract |
INSTRUCTIONS
FAVORITE ICING Sift together dry ingredients. Add oil, coffee and milk; mix at medium speed for two minutes. Add eggs and vanilla; beat two more minutes. (Batter will be thin.) Pour into two greased and floured 9in. cake pans. Bake at 325' for 25-30 minutes. Cool cakes for 15 minutes before removing from pans. Cool on racks. Favorite Icing: Cook milk and flour in a saucepan until thick. Cover and refrigerate. (I make this before I start the cake) In a mixing bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk/ flour mixture and beat for 10 minutes. (Really?!) Frost cooled cake and enjoy. Posted to FOODWINE Digest 6 November 96 Date: Wed, 6 Nov 1996 17:59:48 -0500 From: Wendy Meador <[email protected]>
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