Moist Chocolate Cake

By dette

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

Ingredients

• FAVORITE ICING:
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 3/4 cup HERSHEY®’S 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

Preparation

Step 1

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.