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Moist Chocolate Cake Recipe

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This recipe for Moist Chocolate Cake, by , is from Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sue Malterer
Added: Saturday, January 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups flour
1 tsp. salt
1 tsp. baking powder
2 tsp. baking soda
3/4 cup unsweetened cocoa
2 cups sugar
1 cup vegetable oil
1 cup hot coffee
1 cup milk
2 eggs
1 tsp. vanilla extract
Icing: 1 cup milk
5 Tbslp. flour
1/2 cup butter softened
1/2 cup shortening
1 cup sugar
1 tsp. vanilla extract

Directions:
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 two greased and floured 9x1-1/2 cake pans (or two 8 in. cake pans and six muffin cups). Bake at 325 for 25-30 min. Cool cakes 15 min. before removing from pans. Cool on wire racks. 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 min. Frost cooled cake

Number Of Servings:
Number Of Servings:
12 servings
Personal Notes:
Personal Notes:
I have used a gravy shaker to shake the frosting in and that works pretty well. You must add sprinkles to this cake because sprinkles makes every cake better.

 

 

 

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