INGREDIENTS:
2 cups all purpose flour
1 tsp salt
1 tsp baking powder
2 tsp baking soda
3/4 cup baking cocoa
2 cups raw sugar (just my preference but you can use regular sugar)
1 cup of canola oil
1 cup of brewed coffee(i used instant coffee,made it strong)
1 cup milk
2 eggs
1tsp Vanilla (use good quality vanilla)
FAVORITE FROSTING:
1 cup milk
5 Tablespoons flour( I know, but trust me,it's so good)
1 cup butter(use butter, it won't taste right if it's margerine)
1 cup granualted sugar, NOT powdered sugar!!!
1 tsp vanilla
Directions
Sift together dry ingredients in a bowl. Add oil, coffee and milk; mix at medium speed for 1 minutes. Add eggs and vanilla; beat 2 more minutes. (Batter will be thin.)
Pour into two greased and floured 9-in. round baking pans (or two 8-in. round baking pans and six muffin cups).
Bake at 325° for 25-30 minutes. Cool cakes for 10 minutes before removing from pans. Cool on wire racks.
In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature but I perfer it cold. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) It must be completely cool before you use it in the next step. Stir in vanilla.
While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream.
. Yield: 12 servings.
