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The Best Chocolate Cake Ever

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“My grandmother taught me how to make this cake. This is the most moist chocolate cake I have ever tasted. It was my dad's favorite and now it is my husband's favorite too. The first 11 ingredients are for the cake and the last 6 are for the icing.”
READY IN:
1hr
SERVES:
10-12
YIELD:
1 2 layer cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Sift together dry ingredients in a large mixing bowl.
  2. Add oil, coffee, and milk; mix at medium speed for 2 minutes.
  3. Add eggs and vanilla; beat for 2 more minutes. Batter will be thin.
  4. Pour into 2 greased and floured 9 inch cake pans.
  5. Bake at 325 for 25-30 minutes.
  6. Cool cakes for 15 minutes before removing from pans. Cool completely on wire racks.
  7. To make the icing, combine the milk and flour in a saucepan and cook until thick, stirring often to prevent it from being lumpy. Cover and refrigerate until cool.
  8. In a mixing bowl, beat butter, shortening, sugar, and vanilla until creamy.
  9. Add chilled milk/flour mixture and beat for 10 minutes.
  10. Frost cake after is it completely cool.
  11. Refrigerate cake until just before serving.

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