Moist Chocolate Cake Recipe

This dark, moist cake is a birthday favorite. We love its tender texture and superb taste.

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

1 cup milk

5 tablespoons all-purpose flour

1/2 cup butter, softened

1/2 cup shortening

1 cup sugar

1 teaspoon vanilla extract

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, 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.

12 Servings

Prep: 15 min.

Bake: 25 min.