This moist chocolate cake with vanilla 'flour buttercream' icing is made with Cafe Campesino fair trade, organic coffee. It was taught to us by our former wholesale coffee customer service manager and has been our 'go-to' chocolate cake recipe ever since.
Preheat oven to 325 degrees Fahrenheit.
Sift together all dry ingredients in a large mixing bowl. Add oil, coffee, and milk.
Mix at medium speed for 2 minutes. Add eggs and vanilla; beat 2 more minutes.
Pour into two greased and floured 9-in. cake pans (or 2 8-in. cake pans and 6 muffin cups). Bake at 325 degrees for 25-30 minutes.
Meanwhile, for icing, combine milk and flour in a saucepan; cook until thick. Cover and refrigerate.
In a medium mixing bowl, beat butter, shortening, sugar, and vanilla until creamy. Add chilled milk/ flour mixture; beat for 10 minutes.
Frost cooled cake. Serve up with your favorite Cafe Campesino coffee!
Ingredients
Directions
Preheat oven to 325 degrees Fahrenheit.
Sift together all dry ingredients in a large mixing bowl. Add oil, coffee, and milk.
Mix at medium speed for 2 minutes. Add eggs and vanilla; beat 2 more minutes.
Pour into two greased and floured 9-in. cake pans (or 2 8-in. cake pans and 6 muffin cups). Bake at 325 degrees for 25-30 minutes.
Meanwhile, for icing, combine milk and flour in a saucepan; cook until thick. Cover and refrigerate.
In a medium mixing bowl, beat butter, shortening, sugar, and vanilla until creamy. Add chilled milk/ flour mixture; beat for 10 minutes.
Frost cooled cake. Serve up with your favorite Cafe Campesino coffee!
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