Moist Chocolate Cake
by Miram Carter
2nd place winner at the 2013 Logan
County Fair Cake Classic
Cake
2 cups all-purpose flour
1 tsp. baking powder
¾ cup cocoa
1 tsp. salt
2 tsp. baking soda
2 cups sugar
1 cup vegetable oil
1 cup milk
1 tsp. vanilla extract
1 cup hot coffee
2 eggs
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 two 8” pans and
6 muffin cups). Bake at 325 degrees F for 30-35
minutes. Cool cake 15 minutes before removing
from pans. Cool on wire racks.
Chocolate Buttercream Frosting
1 cup butter, softened
½ cup shortening
1 tsp. vanilla or almond extract
2 Tbsp. milk
4 cups powdered sugar, sifted
¼ cup baking cocoa
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.
2013 LOGAN COUNTY FAIR. A special editon of LINCOLN DAILY NEWS.com July 30, 2013 page 299
