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Moist Chocolate Cake
This moist chocolate cake recipe with coffee 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
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking soda
- 3/4 cup baking cocoa
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 cup canola oil
- 1 cup brewed coffee
- 1 cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- FAVORITE ICING:
- 5 tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 to 4 tablespoons sprinkles, optional
Directions
- 1. Preheat oven to 325°. Grease and flour two 9-in. round baking pans. Sift dry ingredients together into a large 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 prepared pans.
- 2. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
- 3. Meanwhile, for icing, in a small saucepan, whisk flour and milk until smooth. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Transfer to a small bowl. Cover and refrigerate until chilled.
- 4. In a large bowl, beat butter, shortening, sugar and vanilla until creamy, 3-4 minutes. Add chilled milk mixture and beat 10 minutes. Stir in sprinkles if desired. Spread frosting between layers and over top and sides of cake.
Nutrition Facts
1 piece: 482 calories, 28g fat (7g saturated fat), 42mg cholesterol, 404mg sodium, 55g carbohydrate (39g sugars, 1g fiber), 4g protein.
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