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Ingredients
| all-purpose flour (unsifted): 2 cups |
| granulated sugar: 2 cups |
| unsweetened cocoa powder (sifted): 3/4 cup |
| salt: 1 tsp |
| baking soda: 2 tsp |
| baking powder: 1 tsp |
| eggs: 2 |
| vegetable oil: 1/2 cup |
| 2% milk: 1 cup |
| vanilla extract: 1 tsp |
| regular coffee: 1 cup (cold, brewed) |
| all-purpose flour (unsifted): 1/4 cup |
| 2% milk: 1 cup |
| powdered sugar (unsifted): 1 1/2 cups |
| salted butter: 1/2 cup |
| multipurpose shortening: 1/2 cup |
| vanilla extract: 1 tsp |
Special Chocolate Cake I
Credit: AllRecipes
User rating:
"This is a great chocolate cake that my family loves especially with it's whipped cream frosting!"
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Prep Time
min -
Cook Time
min -
Servings
18 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Combine and sift together 2 cups flour, 2 cups sugar, cocoa, salt, baking soda and baking powder. In a small bowl, blend together eggs, oil, 1 cup milk and 1 teaspoon vanilla; combine with dry ingredients. Mix thoroughly and then stir in one cup cold coffee (may use instant coffee). Batter will be very thin but it bakes into a rich, dark, moist cake.
- Pour into a greased 9 x 13 inch pan. Bake for about 40 minutes.
- To Make Whipped Cream Frosting: Combine 1/4 cup flour and 1 cup milk, adding milk slowly and beating until smooth. Set over moderate heat and stir constantly until thickened. Set aside to chill completely. Combine 1 1/2 cups confectioners sugar with 1/2 cup butter and 1/2 cup shortening beating until light and fluffy; stir in well cooled flour-milk mixture and beat at high speed until thick and creamy. Add 1 teaspoon vanilla and beat until thoroughly combined. Spread frosting over cooled cake. Enjoy!