Moistest Chocolate Cake
Leah Koenig
This cake is perfect for birthday parties! Try adding a few drops of beet juice to your frosting, to get a beautiful pink color, perfect for making frosting roses. Or, decorate it with real flowers.
ingredients
- Cake:
- 2 cups flour
- 1 tsp salt
- 1 tsp baking powder
- 3/4 cup cocoa
- 1 tsp real vanilla
- 2 cups raw sugar
- 1 cup canola or vegetable oil
- 1 cup organic milk
- 2 eggs (free range, of course)
- 1 cup hot coffee
- Frosting:
- 1/2 lb powdered sugar
- 2-3 tbsp milk
- 1 1/2 heaping tsp soft butter
- 1 tsp vanilla
directions
- 1
Cake Instructions:
- 2
Combine dry ingredients. Add oil, hot coffee and milk. Mix at a medium speed for 2 minutes. Add eggs and vanilla and beat 2 minutes more. Pour into a greased and floured 9×13 or layer cake pan. Bake 25-30 minutes at 350 degree.
- 3
Frosting Instructions:
- 4
Beat with mixer 3-5 minutes. If too thick, add milk, a smidge at a time. Variation: add 2 tbsp cocoa for chocolate frosting.
notes
Instant stir-in coffee is recommended for this recipe. Save the good quality strong stuff in your pantry for breakfast.
Source: The Jew & The Carrot
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