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Yield:
6 Servings
Ingredients:
| 2 cup |
Flour |
| 1 tsp |
Salt |
| 1 tsp |
Baking powder |
| 2 tsp |
Baking soda |
| 3/4 cup |
Unsweetened cocoa |
| 2 cup |
Sugar |
| 1 cup |
Oil |
| 1 cup |
Hot coffee |
| 1 cup |
Milk |
| 2 x |
Eggs |
| 1 tsp |
Vanilla extract |
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----------------- Favorite Icing: ---------------- |
| 1 cup |
Milk |
| 5 tbl |
Flour |
| 1/2 cup |
Butter, softened |
| 1/2 cup |
Shortening |
| 1 cup |
Sugar |
| 1 tsp |
Vanilla extract |
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For cake, sift together dry ingredients in a mixing bowl. |
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Add oil, coffee and milk, mix at medium speed for 2 |
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Minutes. Add eggs and vanilla, beat 2 more minutes (batter |
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Will be thin). Pour into 2 greased and floured 9" cake |
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Pans. Bake at 325 degrees for 25-30 minutes. Cool cakes |
| 15 x |
Minutes before removing from pans. Cool on wire racks. |
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Meanwhile, for icing, combine the milk and flour in a |
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Saucepan, cook until thick. Cover and refrigerate. In a |
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Mixing bowl, beat butter, shortening, sugar and vanilla |
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Until creamy. Add chilled milk/flour mixture and beat for |
Instructions:
Instructions: Cake:
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