"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Moist Chocolate Cake Recipe

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This recipe for Moist Chocolate Cake, by , is from Yesterday and Today; Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gail Hagen

Category:
Category:

Ingredients:  
Ingredients:  
2 cups flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
3/4 cup baking cocoa
2 cups sugar
1 cup canola oil
1 cup brewed coffee
1 cup milk
2 eggs
1 teaspoon vanilla extract

Directions:
Directions:
Sift together dry ingredients in a bowl. Add oil, coffee and milk; mix at medium speed for 1 minutes. Add eggs and vanilla; beat 2 more minutes. (Batter will be thin.)
Pour into two greased and floured 9-in. round baking pans (or two 8-in. round baking pans and six muffin cups).
Bake at 325 for 25-30 minutes. Cool cakes for 10 minutes before removing from pans. Cool on wire racks.
Meanwhile, for icing,
FAVORITE ICING:
1 cup milk
5 tablespoons flour
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 teaspoon vanilla extract
combine the milk and flour in a saucepan; cook until thick. Cover and refrigerate.
In a bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk/flour mixture and beat for 10 minutes. Frost cooled cake. Yield: 12 servings.

 

 

 

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