The Most Wonderful Moist Chocolate Cake Ever

The cake is light and airy with a delicious chocolate taste. This recipe is a keeper!

Ingredients:

• cups 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
• 5 tablespoons all-purpose flour
• 1/2 cup butter, softened
• 1/2 cup shortening
• 1 cup brewed coffee
• 1 cup whole milk
• 2 large Eggland's Best eggs, room temperature
• 1 teaspoon vanilla extract
• FAVORITE ICING:
• 1 cup whole milk
• 1 cup sugar
• 1 teaspoon vanilla extract
• Additional baking cocoa, optional

Instructions:

1. Preheat oven to 325°. Sift together dry ingredients in a bowl. Add oil, coffee and milk; mix at medium speed 1 minute. Add eggs and vanilla; beat 2 minutes longer. (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 until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans. Cool on wire racks.
4. Meanwhile, for icing, combine 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 mixture and beat 10 minutes. Frost cooled cake. If desired, dust with additional cocoa.

NOTES:

• Crunched for time? Bake layers in advance. They freeze beautifully.
• If you're not sure whether the cake is done, insert a toothpick into the center. It should come out clean.

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