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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
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This dark, moist cake is a birthday favorite. We love its tender texture and superb taste. Ingredients:
2 cups king arthur unbleached 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 king arthur unbleached all-purpose flour |
1/2 cup butter, softened |
1/2 cup shortening |
1 cup sugar |
1 teaspoon vanilla extract |
Directions:
1. Sift together dry ingredients in a bowl. Add oil, coffee and milk; mix at medium speed for 1 minute. Add eggs and vanilla; beat 2 more minutes. (Batter will be thin.)
2. Pour into two greased and floured 9-in. round baking pans (or two 8-in. round baking pans and six muffin cups).
3. Bake at 325° for 25-30 minutes. Cool cakes for 10 minutes before removing from pans. Cool on wire racks.
4. Meanwhile, for icing, combine the milk and flour in a saucepan; cook until thick. Cover and refrigerate.
5. In a bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk/flour mixture and beat for 10 minutes. Frost cooled cake. Yield: 12 servings.
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