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Enjoy this recipe from Our Favorite Dessert Recipes.
Submitted by: from
2 c. all-purpose flour
2 t. salt, divided
1 t. baking powder
1 t. baking soda
3/4 c. baking cocoa
2 c. sugar
1 c. oil
1 c. hot brewed coffee
1-1/4 c. milk, divided
2 eggs
2 t. vanilla extract, divided
16 oz. pkg. powdered sugar
3/4 c. butter-flavored shortening
1 t. almond extract
In a bowl, sift together flour, one teaspoon salt, baking powder, baking soda, cocoa and sugar. Add oil, coffee and one cup milk. Beat with an electric mixer on medium speed for 2 minutes. Add eggs and one teaspoon vanilla; beat for 2 minutes more. Pour into 2 greased and floured 9” cake pans. Bake at 325 degrees for 25 to 30 minutes. Cool at least 15 minutes before removing from pans. Frosting: In a large bowl, combine powdered sugar, shortening, almond extract and remaining salt, milk and vanilla. Beat together for 5 minutes; spread over cooled cake. Serves 10 to 12. | |
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In a bowl, sift together flour, one teaspoon salt, baking powder, baking soda, cocoa and sugar. Add oil, coffee and one cup milk. Beat with an electric mixer on medium speed for 2 minutes. Add eggs and one teaspoon vanilla; beat for 2 minutes more. Pour into 2 greased and floured 9” cake pans. Bake at 325 degrees for 25 to 30 minutes. Cool at least 15 minutes before removing from pans. Frosting: In a large bowl, combine powdered sugar, shortening, almond extract and remaining salt, milk and vanilla. Beat together for 5 minutes; spread over cooled cake. Serves 10 to 12. |
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