Ingredients
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
three/4 cup baking cocoa
2 cups sugar
1 cup canola oil
1 cup brewed coffee
1 cup milk
2 gigantic eggs
1 teaspoon vanilla extract
favorite ICING:
1 cup milk
5 tablespoons all-intent flour
half cup butter, softened
half cup shortening
1 cup sugar
1 teaspoon vanilla extract
steps
Preheat oven to 325°. Sift together dry parts in a bowl. Add oil, espresso and milk; combine at medium pace 1 minute. Add eggs and vanilla; beat 2 minutes longer. (Batter will likely be thin.)
Pour into two greased and floured 9-in. Round baking pans (or two eight-in. Round baking pans and 6 muffin cups).
Bake 25-30 minutes. Cool 10 minutes earlier than putting off from pans. Cool on wire racks.
Meanwhile, for icing, mix milk and flour in a saucepan; cook except thick. Duvet and refrigerate.
In a bowl, beat butter, shortening, sugar and vanilla except creamy. Add chilled milk combo and beat 10 minutes. Frost cooled cake. Yield: 12 servings.