Ingredients

2 c flour

1 tsp salt

1 tsp baking powder

2 tsp baking soda

3/4 c unsweetened cocoa

2 c sugar

1 c vegetable oil

1 c hot coffee

1 c milk

2 eggs

1 tsp vanilla

FAVORITE ICING:

1 c milk

5 tbsp flour

1/2 c butter, softened

1/2 c Crisco

1 c sugar

1 tsp vanilla

Preparation

  1. Sift together dry ingredients in a mixing bowl. Add oil, coffee and milk; mix at medium speed for 2 minutes.
  2. Add eggs and vailla: beat 2 more minutes. (batter will be thing)
  3. Pour into two greased and floured 9 x 1 1/2 in cake pans (or two 8-in cake pans and 6 muffin cups).
  4. Bake 325 degrees for 25-30 minutes 5.Cool cakes 15 minutes before removing from pans. Cool on wire racks.
  5. Meanwhile, for icing, combine the milk and flour in a saucepan; cook until thick. Cover and refrigerate.
  6. In a mixing bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk/flour mixture and beat for 10 minutes. Frsot cooled cake