Moist Chocolate Cake

By srumbel

The cake reminds me of my grandmother, because it was one of her specialties. I bake it often for family parties, and it always brings back fond memories. The cake is light and airy with a delicious chocolate taste. This recipe is a keeper! —Patricia Kreitz, Richland, Pennsylvania

Read more: http://www.tasteofhome.com/recipes/moist-chocolate-cake#ixzz3DLGHzbVb

Ingredients

• FAVORITE ICING:
• 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
• Read more: http://www.tasteofhome.com/recipes/moist-chocolate-cake#ixzz3DLGQR44U

Details

Servings 12
Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

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.
Nutritional Facts: 1 serving (1 piece) equals 636 calories, 37 g fat (10 g saturated fat), 61 mg cholesterol, 549 mg sodium, 73 g carbohydrate, 2 g fiber, 6 g protein.


Read more: http://www.tasteofhome.com/recipes/moist-chocolate-cake#ixzz3DLGYPN43