Moist Chocolate Cake

• 2 c flour
• 1 tsp salt
• 1 tsp baking powder
• 2 tsp baking soda
• 3/4 c unsweetened cocoa
• 2 c sugar
• 1 c vegetable oil
• 1 c hot coffee
• 1 c milk
• 2 eggs
• 1 tsp vanilla
• FAVORITE ICING:
• 1 c milk
• 5 tbsp flour
• 1/2 c butter, softened
• 1/2 c Crisco
• 1 c sugar
• 1 tsp vanilla

1. 1. Sift together dry ingredients in a mixing bowl. Add oil, coffee and milk; mix at medium speed for 2 minutes.
2. 2. Add eggs and vailla: beat 2 more minutes. (batter will be thing)
3. 3. Pour into two greased and floured 9 x 1 1/2 in cake pans (or two 8-in cake pans and 6 muffin cups).
4. 4. Bake 325 degrees for 25-30 minutes
5. 5.Cool cakes 15 minutes before removing from pans. Cool on wire racks.
6. 6. Meanwhile, for icing, combine the milk and flour in a saucepan; cook until thick. Cover and refrigerate.
7. 7. In a mixing bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk/flour mixture and beat for 10 minutes. Frsot cooled cake

flour, salt, baking powder, baking soda, unsweetened cocoa, sugar, vegetable oil, hot coffee, milk, eggs, vanilla, favorite, milk, flour, butter, crisco, sugar, vanilla

Taken from www.epicurious.com/recipes/member/views/moist-chocolate-cake-50027194 (may not work)