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Moist Chocolate Cake

 Moist Chocolate Cake
The cake reminds me of my grandmother, because it was one of her specialties. I bake it often for family parties, and it always brings back fond memories. The cake is light and airy with a delicious chocolate taste. This recipe is a keeper! —Patricia Kreitz, Richland, Pennsylvania
12 ServingsPrep: 15 min. Bake: 25 min.

Ingredients

  • 2 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
  • 1 cup brewed coffee
  • 1 cup milk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • FAVORITE ICING:
  • 1 cup milk
  • 5 tablespoons all-purpose flour
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 cup sugar
  • 1 teaspoon vanilla extract

Directions

  • 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.)
  • Pour into two greased and floured 9-in. round baking pans (or two
  • 8-in. round baking pans and six muffin cups).

2 of 2

Moist Chocolate Cake (continued)

Directions (continued)

  • Bake 25-30 minutes. Cool 10 minutes before removing from pans. Cool
  • on wire racks.
  • Meanwhile, for icing, combine milk and flour in a saucepan; cook
  • until thick. Cover and refrigerate.
  • In a bowl, beat butter, shortening, sugar and vanilla until creamy.
  • Add chilled milk mixture and beat 10 minutes. Frost cooled cake.
  • Yield: 12 servings.
Nutritional Facts: 1 serving (1 piece) equals 636 calories, 37 g fat (10 g saturated fat), 61 mg cholesterol, 549 mg sodium, 73 g carbohydrate, 2 g fiber, 6 g protein.