Moist Chocolate Cake & Milk Frosting


27 July 2010


2 c. flour
1 t salt
1 t baking powder
2 t baking soda
3/4 c. baking cocoa (Matinal)
2 c. sugar (or less)

1 c. oil
1 c. brewed coffee
1 c. milk
2 eggs
1 t vanilla extract

Sift dry ingredients together in a bowl (I actually did this because I have to sift the worms out of my flour). Add oil, coffee and milk and mix together. Add eggs and vanilla and beat for 2 minutes. The batter is thin. Pour into two greased and floured 9" cake pans. Bake at 325 for 25-30 minutes (or over a medium-high flame in a marmite, one at a time). Let cakes cool for 10 minutes before removing from pan (or not, if you only have one pan and a marmite oven).


1 c. milk
5 T flour
1/2 c. butter
1/2 c. shortening (or all butter)
1 c. sugar
1 t vanilla extract

Combine milk and flour and mix out lumps. Heat in a saucepan until thick. Cover and refrigerate. Beat butter, shortening, sugar and vanilla together until smooth. Add chilled milk/flour paste and beat for 10 minutes. Frost cooled cake.

My sister made this cake for me when I was younger. She got the recipe from Taste of Home, which is where I've copied the recipe from. It is still amazingly delicious and the frosting doesn't require powdered sugar, which is hard to find here.

Zara Cooks in Cameroon © 2008 Blog Design by Randomness