Preheat oven to 325°F.
In a large mixing bowl,
sift together dry ingredients. Add oil, coffee and milk and mix at
medium speed for 2 minutes. Add eggs and vanilla and beat 2 more
minutes. Expect batter to be thin.
Pour into a 9" x 13"
greased and floured pan or 2- 9" round pans. Bake 9 x 13 pan for about
45 minutes or 9" pans for about 30 minutes. Cool in pans for about 15
minutes and then cool completely on racks.
While cake is cooling
make the icing: Combine the milk and flour in a saucepan and cook over
low heat until thick, whisking constantly. Cover and refrigerate until
chilled.
In a medium bowl, beat
butter, shortening, sugar and vanilla until creamy. Add chilled milk and
flour mixture and beat for 10 minutes. Frost cooled cake and enjoy! The
frosting sounds intimidating, but it is worth it! By the way, for some
reason, we prefer this cake chilled, right out of the refrigerator. The
rich chocolate and cool frosting just seem to taste best this way.
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