| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Cakes, Chocolate |
12 |
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 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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