By request

Because the topic came up on Twitter, here is my mother’s famous chocolate cake recipe for those that want it.  Yes, I know I haven’t done a real blog entry in a month.  I promise to get to it, life’s been busy lately!

Moist Chocolate Cake

2 cups all-purpose flour
1 tsp salt
1 tsp baking powder
2 tsp baking soda
¾ cup unsweetened cocoa
2 cups sugar
1 cup vegetable oil
1 cup hot coffee
1 cup milk
2 eggs
1 tsp vanilla extract

Sift together dry ingredients in a mixing bowl. Add oil, coffee and milk; mix at medium speed for 2 minutes. Add eggs and vanilla; beat 2 more minutes. Batter will be thin. Pour into two greased and floured 9 x13 inch cake pans or two 8 inch cake pans and six muffin cups. Bake at 325° for 25-30 minutes. Cool cakes 15 minutes before removing from pans. Cool on wire racks.

Favorite Icing: 1 cup milk, 5 tbsp all-purpose flour, ½ cup butter, softened, ½ cup shortening, 1 cup sugar, 1 tsp vanilla extract

Combine the milk and flour in a sauce pan; cook until thick. Cover and refrigerate. In a mixing bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk/flour mixture and beat for 10 minutes. Frost cake.  Yield: 12 servings

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