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Moist Chocolate Cake
Rebekah Crider
Participant in the 2010 Logan County Fair Cake Classic
2 c. all purpose flour
¾ c. cocoa
1 tsp. baking powder
1 tsp. salt
2 tsp. baking soda
2 c. sugar
1 c. vegetable oil
1 c. hot coffee
1 c. milk
2 eggs
1 tsp. vanilla extract
Sift together dry ingredients in a mixing bowl. Add oil, coffee
and milk; mix at medium speed for 2 minutes. Add eggs and
vanilla; beat two minutes more. (Batter will be thin.) Pour into
2 greased and floured 9-inch cake pans (or 2 8-inch pans and 6
muffin cups). Bake at 325⁰F for 30-35 minutes. Cool cake 15
minutes before removing from pans. Cool on wire racks.
Chocolate Buttercream Frosting
1 c. butter, softened
½ c. shortening
4 c. sifted powdered sugar
¼ c. baking cocoa
2 T. milk
1 tsp. vanilla or almond extract
Cream butter at medium speed of an electric mixer; gradually add
sugar and cocoa, beating until light and fluffy. Add milk; beat
until spreading consistency. Stir in extract. Yield: 3 cups
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