Sweets and Desserts

Moist Chocolate Cake
Rebekah Crider
Participant in the 2010 Logan County Fair Cake Classic

2 c. all purpose flour
¾ c. cocoa
1 tsp. baking powder
1 tsp. salt
2 tsp. baking soda
2 c. sugar
1 c. vegetable oil
1 c. hot coffee
1 c. milk
2 eggs
1 tsp. vanilla extract

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 two minutes more. (Batter will be thin.) Pour into 2 greased and floured 9-inch cake pans (or 2 8-inch pans and 6 muffin cups). Bake at 325⁰F for 30-35 minutes. Cool cake 15 minutes before removing from pans. Cool on wire racks.

Chocolate Buttercream Frosting
1 c. butter, softened
½ c. shortening
4 c. sifted powdered sugar
¼ c. baking cocoa
2 T. milk
1 tsp. vanilla or almond extract

Cream butter at medium speed of an electric mixer; gradually add sugar and cocoa, beating until light and fluffy. Add milk; beat until spreading consistency. Stir in extract. Yield: 3 cups
 

 

 


 

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