| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Cakes, Chocolate | 12 | Servings | |
INGREDIENTS
| 2 | c | All-purpose flour |
| 1 | t | Salt |
| 1 | t | Baking powder |
| 2 | t | Baking soda |
| 3/4 | c | Unsweetened cocoa |
| 2 | c | Sugar |
| 1 | c | Vegetable oil |
| 1 | c | Hot coffee |
| 1 | c | Milk |
| 2 | Eggs | |
| 1 | t | Vanilla extract |
| 5 | T | All-purpose flour |
| 1/2 | c | Butter, softened |
| 1/2 | c | Shortening |
| 1 | c | Sugar |
INSTRUCTIONS
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"x1 1/2" cake pans. Bake at 325 for 25-30 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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