Moist Chocolate Cake Recipe

So I’ve been warming up to cake since Christmas. While doing some pre-weekend surfing I came across this recipe in my FaceBook feed. Eddie said it reminded him of his grandma’s recipe, and then went to his archival bag of papers, contained in an anti-static plastic. Sure enough, the icing recipe called for flour and shortening. The cake itself nearly identical as well. So that was that. I had a weekend project.

The cool thing about this recipe was that in the process of posting pics not one but three people I know made the same cake on the same weekend. Each one looking just as beautiful as ours, luckily, turned out… now that’s the mark of a good recipe. One that has survived the turn of the Century.

And just as I was about to publish this draft mom texts. Since one of the three people who made the same cake is her neighbor she commented that the recipe is very similar to a recipe Grandma Breece used to call “Midnight Cake.”

Cake Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 3/4 cup baking cocoa
  • 2 cups sugar
  • 1 cup canola oil
  • 1 cup brewed coffee
  • 1 cup milk
  • 2 eggs
  • 1 teaspoon vanilla extract

Icing Ingredients

  • 1 cup milk
  • 5 tablespoons all-purpose flour
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 cup sugar
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 325°. Sift together dry ingredients in a bowl.
  2. Add oil, coffee and milk; mix at medium speed 1 minute.
  3. Add eggs and vanilla; beat 2 minutes longer. (Batter will be thin.)
  4. Pour into two greased and floured 9-in. round baking pans (or two 8-in. round baking pans and six muffin cups).
  5. Bake 25-30 minutes.
  6. Cool 10 minutes before removing from pans.
  7. Cool on wire racks.
  8. Meanwhile, for icing, combine milk and flour in a saucepan; cook until thick.
  9. Cover and refrigerate.
  10. In a bowl, beat butter, shortening, sugar and vanilla until creamy.
  11. Add chilled milk mixture and beat 10 minutes.
  12. Frost cooled cake. Yield: 12 servings.
Posted in food
2 comments on “Moist Chocolate Cake Recipe
  1. jaybee says:

    i remembered a similar frosting that my mom used to make which is 7 minute frosting. it uses egg whites and is cooked over double boiler and then whipped. holds up better than the one used in the TOH recipe. i will make the cake using my mom’s frosting.

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