The Most Wonderful Moist Chocolate Cake Ever

The cake is light and airy with a delicious chocolate taste. This recipe is a keeper!


Ingredients:


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


Instructions:


  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.


NOTES:

  • Crunched for time? Bake layers in advance. They freeze beautifully.
  • If you're not sure whether the cake is done, insert a toothpick into the center. It should come out clean.

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