Ingredients
2 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
1 cup brewed coffee
1 cup milk
2 large eggs
1 teaspoon vanilla extract
Icıng
1 cup milk
5 tablespoons all-purpose flour
1\2 cup butter, softened
1\2 cup shortening
1 cup sugar
1 teaspoon vanilla extract
Directions
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.)
Pour into two greased and floured 9 in.Round baking pans (or two 8 in round baking pans and six muffin cups).
Bake 25-30 minutes.Cool 10 minutes before removing from pans.Cool on wire racks.
Meanwhile, for icing, combine milk and flour in a saucepan; cook until thick. Cover and refrigerate.
In a bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk mixture and beat 10 minutes.Frost cooled cake.Yield: 12 servings.