Recipe - Moist Chocolate Cake With Coffee

2 cup Allpurpose flour
1 teaspoon Salt
1 teaspoon Baking powder
2 teaspoon Baking soda
Three fourths cup Unsweetened cocoa
2 cup Sugar
1 cup Vegetable oil
1 cup Hot coffee
1 cup Milk
2 Eggs
1 teaspoon Vanilla extract

FAVORITE ICING
1 cup Milk
5 tablespoon Allpurpose flour
One half cup Butter, softened
One half cup Shortening
1 cup Sugar
1 teaspoon 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 2 greased and floured 9"x1 1/2" cake pans. Bake at 325 for 2530
minutes. Cool cakes 15 minutes before removing from pans. Cool on wire
racks. Meanwhile, for icing, 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 cooled cake.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini