Ingredients 2 cups all-purpose flour 2 cups sugar 2 teaspoons baking soda 3/4 cup baking cocoa 1 teaspoon salt
1 teaspoon baking powder 1 cup canola oil 1 cup brewed coffee 1 cup whole milk 2 large eggs 1 teaspoon vanilla extract
favorite icing: 5 tablespoons all-purpose flour 1 cup whole milk 1/2 cup butter, softened 1/2 cup shortening 1 cup sugar 1 teaspoon vanilla extract
Directions Preheat oven to 325°. Grease and flour two 9-inch circular pans. Sift dry ingredients into a large bowl. Stir oil, coffee, and milk for 1 minute on medium speed. Beat 2 more minutes with eggs and vanilla. Thin batter. Put in pans.
Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool 10 minutes in pans before transferring to wire racks to finish cooling.
Whisk flour and milk in a small saucepan until smooth for icing. Over medium heat, boil and whisk until thickened, 1-2 minutes. Transfer to a small bowl. Refrigerate covered until cooled.
In a large bowl, mix butter, shortening, sugar, and vanilla until creamy, 3-4 minutes. Add cooled milk and beat 10 minutes. Add sprinkles if desired. Frost cake between layers and on top and sides.
Nutritional Info 1 piece: 482 calories, 28g fat (7g saturated fat), 42mg cholesterol, 404mg sodium, 55g carbohydrate (39g sugars, 1g fiber), 4g protein.