I tried a new cake recipe last weekend that was fabulous! The cake is very moist. I frosted the cake with a chocolate buttercream frosting but it would also be great with a peanut butter or white frosting as well. Enjoy!
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2 C. Sugar
1 C. Vegetable or Canola Oil
1 C. Hot Coffee (I used Swiss Mocha)
1 C. Milk (I used skim)
1 t. Vanilla
2 Eggs
3/4 C. Unsweetened Cocoa Powder
1 t. Salt
1 t. Baking Powder
2 t. Baking Soda
2 C. Flour
Preheat oven to 325 degrees.
Using a mixer, mix sugar, oil, coffee, milk and vanilla. Add eggs one at a time and beat until combined. Add cocoa powder, salt, baking powder and baking soda. Beat until combined. Add flour and beat on medium speed for 4 minutes. Batter will be thin.
Pour batter into a greased and floured 9×13 pan or 2 9-inch round pans. Bake 9×13 for 45 minutes or 9-inch pans for 30 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool in pans for 15 minutes. Remove from pans and cool completely on racks. Once cool, frost with your favorite frosting.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
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