The cake is light and airy with a delicious chocolate taste. This recipe is a keeper!
NOTES:
Ingredients:
- 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
- 5 tablespoons all-purpose flour
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1 cup brewed coffee
- 1 cup whole milk
- 2 large Eggland's Best eggs, room temperature
- 1 teaspoon vanilla extract
- FAVORITE ICING:
- 1 cup whole milk
- 1 cup sugar
- 1 teaspoon vanilla extract
- Additional baking cocoa, optional
Instructions:
- 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 until a toothpick inserted in the center comes out clean, 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. If desired, dust with additional cocoa.
NOTES:
- Crunched for time? Bake layers in advance. They freeze beautifully.
- If you're not sure whether the cake is done, insert a toothpick into the center. It should come out clean.
