Ingredients
2 cups all-purpose 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
FAVORITE ICING:
1 cup milk
5 tablespoons all-purpose flour
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 teaspoon vanilla extract
Preparation
Preheat oven to 325°. Sift together dry ingredients in a bowl. Add oil, coffee and milk; mix at medium speed 1 minute. Add eggs and vanilla; beat 2 minutes longer. (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 25-30 minutes. Cool 10 minutes before removing from pans. Cool on wire racks. Meanwhile, for icing, combine 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 mixture and beat 10 minutes. Frost cooled cake. Yield: 12 servings.
