Moist Chocolate Cake

My grandma's moist chocolate cake from scratch, WITH COFFEE!

Photo by Ben J.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Cake Batter:

  • 2

    Cups Self-Rising flour

  • 3/4

    Cup Cocoa

  • 2

    Cups Sugar

  • 1

    Cup regular oil

  • 1

    Cup Brewed Coffee

  • 1

    Cup milk

  • 2

    eggs

  • 1

    teaspoon vanilla

  • Icing:

  • 1

    Cup milk

  • 5

    tablespoons flour

  • 1/2

    Cup butter

  • 1/2

    Cup shortening

  • 1

    cup sugar

  • 1

    tablespoon vanilla

Directions

Pre-heat oven to 325 degrees CAKE BATTER (this batter is supposed to be soupy) In a large mixing bowl, add: 2 Cups Self-Rising flour 3/4 Cup Cocoa 2 Cups Sugar ~Add~ 1 Cup regular oil 1 Cup Brewed Coffee 1 Cup milk Beat 2 minutes on medium ~Add~ 2 eggs 1 teaspoon vanilla Beat another 2 minutes on medium Pour into two greased & floured 10" round cake pans Bake at 325 degrees for (30-35 minutes) - My oven does this in about 20 minutes. ICING FLOUR MIXTURE In a sauce pan, add: 1 Cup milk 5 tablespoons flour * Cook on medium till thick (beat with fork repeatedly - takes about 8-10 minutes to thicken) * DON'T LET THIS BOIL! * Refrigerate till cold IN ANOTHER BOWL ~Beat~ 1/2 Cup butter 1/2 Cup shortening 1 cup sugar 1 tablespoon vanilla Beat till creamy Add FLOUR MIXTURE Beat for 10 minutes Apply the icing to one cake on top and sides. Place the other cake on top and apply icing on top and sides.

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