- 2 cups all-purpose flour
- 2 cups white sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 eggs
- 1/2 cup vegetable oil
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 cup cold, brewed coffee
- 1/4 cup all-purpose flour
- 1 cup milk
- 1 1/2 cups confectioners' sugar
- 1/2 cup butter
- 1/2 cup shortening
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F (175 degrees C).
- Combine and sift together 2 cups flour, 2 cups sugar, cocoa, salt, baking soda and baking powder. In a small bowl, blend together eggs, oil, 1 cup milk and 1 teaspoon vanilla; combine with dry ingredients. Mix thoroughly and then stir in one cup cold coffee (may use instant coffee). Batter will be very thin but it bakes into a rich, dark, moist cake.
- Pour into a greased 9 x 13 inch pan. Bake for about 40 minutes.
- To Make Whipped Cream Frosting: Combine 1/4 cup flour and 1 cup milk, adding milk slowly and beating until smooth. Set over moderate heat and stir constantly until thickened. Set aside to chill completely. Combine 1 1/2 cups confectioners sugar with 1/2 cup butter and 1/2 cup shortening beating until light and fluffy; stir in well cooled flour-milk mixture and beat at high speed until thick and creamy. Add 1 teaspoon vanilla and beat until thoroughly combined. Spread frosting over cooled cake. Enjoy!