| 2 | c | Flour |
| 1 | ts | Salt |
| 1 | ts | Baking powder |
| 2 | ts | Baking soda |
| 3/4 | c | Unsweetened cocoa |
| 2 | c | Sugar |
| 1 | c | Oil |
| 1 | c | Hot coffee |
| 1 | c | Milk |
| 2 | | Eggs |
| 1 | ts | Vanilla extract |
| | Favorite Icing: |
| 1 | c | Milk |
| 5 | tb | Flour |
| 1/2 | c | Butter, softened |
| 1/2 | c | Shortening |
| 1 | c | Sugar |
| 1 | ts | Vanilla extract |
| | For cake, 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" cake |
| | Pans. Bake at 325 degrees for 25-30 minutes. Cool cakes |
| 15 | | Minutes before removing from pans. Cool on wire racks. |
| | Meanwhile, for icing, combine the milk and flour in a |
| | 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. |
