| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Mr. food, Mrfood2 |
1 |
servings |
INGREDIENTS
| 3 |
c |
All-purpose flour |
| 2 |
c |
Sugar |
| 1/2 |
c |
Unsweetened cocoa |
| 2 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 2 |
c |
Cold black coffee |
| 2/3 |
c |
Vegetable oil |
| 2 |
tb |
White vinegar |
| 2 |
ts |
Vanilla extract |
| 1/2 |
c |
Butter; (1 stick) |
| 3/4 |
c |
Unsweetened cocoa |
| 1/2 |
c |
Milk |
| 4 |
c |
Confectioners' sugar; (1 pound) |
| 2 |
ts |
Vanilla extract |
INSTRUCTIONS
CHOCOLATE FROSTING
Preheat the oven to 350 degrees F. In a large bowl, combine the flour,
sugar, cocoa, baking soda, and salt. Add the remaining ingredients,
stirring until the batter is well combined. Pour into two 9-inch round cake
pans that have been coated with nonstick cooking spray and bake for 30 to
35 minutes, or until a wooden toothpick inserted in the center comes out
clean. Cool slightly and remove from the pans. Frost, using the frosting
recipe
Chocolate Frosting:
In a small saucepan, melt the butter over medium-low heat. Add the cocoa
and stir constantly until smooth. Pour the mixutre into a medium-sized bowl
and allow to cool. Add the milk and blend with an electric beater on medium
speed until smooth. Add the confectioners' sugar 1 cup at a time, blending
thoroughly after each addition. Add the vanilla and beat on high speed
until smooth and creamy.
Converted by MC_Buster.
NOTES : 12 to 15 servings
Converted by MM_Buster v2.0l.
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