Saturday, July 15, 2006

Jacki's Favorite Chocolate Cake

2 c. flour
1 t. baking powder
2 t. baking soda
¾ c. unsweetened cocoa
2 c. sugar
1 c. vegetable oil
1 c. hot coffee
1 c. milk
2 eggs
1 t. 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 2 more minutes. Batter will be thin. Pour into two greased and floured 9” round cake pans. Bake at 325 degrees for 25-30 minutes. Cool cakes 15 minutes in pan, then remove to wire rack.


1 c. milk
5 T. flour
½ cup butter, softened
½ c. shortening (Crisco)
1 cup sugar
1 t. vanilla extract

Combine milk and flour in saucepan, cook until thick. Cover and refrigerate. In a mixing bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk/flour mixture and beat for 10 minutes. Frost bottom cake layer, then add top layer. Frost sides, then top. Decorate with sprinkles or as desired.

  • The icing has a tendency to look terrible at first, but just keep beating it for the whole 10 minutes. It should be light and fluffy after that time.
  • Although this recipe has coffee in it, you can't taste it in the end result, but it lends a very moist, rich flavor to the cake. Paired with the light, mild icing, this cake really is my favorite!
  • Make sure the cake is completely cooled before icing. Don't ask how I know this...

recipe compiled by Jacki Wolfe

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