Moist Chocolate Cake

Name: Moist Chocolate Cake
Ingredients: 2 cups all-purpose flour; 1 teaspoon salt; 1 teaspoon baking powder; 2 teaspoons baking soda; 3/4 cup baking cocoa; 2 cups; 1 cup canola oil; 1 cup brewed coffee; 1 cup whole milk; 2 large eggs, room temperature; 1 teaspoon vanilla extract; 1 cup whole milk; 5 tablespoons all-purpose flour; 1/2 cup butter, softened; 1/2 cup shortening; 2 cups; 1 teaspoon vanilla extract; Additional baking cocoa, optional

18 ingredients

5 steps

Ingredients

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
3/4 cup baking cocoa
2 cups
1 cup canola oil
1 cup brewed coffee
1 cup whole milk
2 large eggs, room temperature
1 teaspoon vanilla extract
1 cup whole milk
5 tablespoons all-purpose flour
1/2 cup butter, softened
1/2 cup shortening
2 cups
1 teaspoon vanilla extract
Additional baking cocoa, optional

Directions

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.)
2

Pour into two greased and floured 9-in. round baking pans (or two 8-in. round baking pans and six muffin cups).
3

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.
4

Meanwhile, for icing, combine milk and flour in a saucepan; cook until thick. Cover and refrigerate.
5

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.