Black Midnight Cake W/Creamy Icing

• FOR THE CAKE:
• 2 cups Flour
• 2 cups Granulated Sugar
• 2 teaspoons Baking Soda
• 1 teaspoon Baking Powder
• 3/4 cups Cocoa
• 1 teaspoon Salt
• 1 cup Milk
• 2 whole Eggs
• 1 teaspoon Vanilla
• 1/2 cups Vegetable Oil
• 1 cup Prepared Black Coffee
• _____
• FOR THE ICING:
• 1 cup Granulated Sugar
• 1 stick Butter
• 1/4 cups Crisco (vegetable Shortening)
• 3 teaspoons Flour (heaping) - May Need To Add More
• 1/2 cups Milk
• 1 teaspoon Vanilla
• Pinch Of Salt

1. Cake preparation:
2. Sift dry ingredients together in mixer bowl. Then add other cake ingredients in the order listed, ending with the prepared coffee (can be cold or warm). Mix on low-medium until smooth. *The batter will be very thin. Bake in 2 greased & floured 8-inch round pans @ 350F for 35 minutes. Remove from heat and allow to cool fully before frosting.
3. Creamy Icing prep:
4. Chill your mixer bowl for at least 15 minutes in fridge or freezer. Put all ingredients into the chilled mixer bowl and mix on the highest speed for approximately 15 minutes or until icing no longer looks separated and is smooth, fluffy and creamy. You may need to add more flour by the teaspoon for the icing to come together fully.
5. **Warning - drape your mixer with a kitchen towel or make a wax paper tent as this icing splashes quite a bit until all ingredients are incorporated! But it does need to be on HIGH speed the entire time!
6. Spread icing on fully cooled cakes.

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Taken from tastykitchen.com/recipes/desserts/black-midnight-cake-wcreamy-icing/ (may not work)