Moist 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.

Icing

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.

This 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.

I just made this cake for a friend's birthday, so if you wander over to my food blog you can see a picture

Here is a link that might be useful: Cake Picture