My parents came over last weekend for coffee. Of course, I had to bake something!!
For a change, I decided to bake a cake instead of cupcakes.
This cake is good but was a bit too sweet for us! Will use less sugar next time!
Moist Chocolate Cake
from Taste of Home Baking Classics
2 cups all-purpose flour
2 cups sugar (used 1 1/2 cups and would lower it to 1 cup next ime)
3/4 cup baking cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup canola oil
1 cup brewed coffee, room temperature
1 cup milk (used low fat)
1 teaspoon vanilla extract
1 cup butter softened (used 3/4 cup)
8 cups confectioners' sugar (used 6 cups)
2 teaspoons vanilla extract
1/2 to 3/4 cup milk (used low fat)
In a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Add the oil, coffee and milk; beat at medium speed for 2 minutes. Add eggs and vanilla; beat 2 minutes longer.
Pour into greased and floured 9-inch round baking pans. Bake at 325F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a bowl, cream butter and confectioners' sugar until light and fluffly. Beat in vanilla. Add enough milk to achieve desired spreading consistency. Spread frosting between layers and over top and sides of cake.