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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Ingredients:
2 cups sugar |
1 cup canola oil |
1 cup milk |
1 cup brewed coffee, room temperature |
2 eggs |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
3/4 cup baking cocoa |
2 teaspoons baking soda |
1 teaspoon baking powder |
1 teaspoon salt |
buttercream frosting: |
1 cup butter, softened |
8 cups confectioners' sugar |
2 teaspoons vanilla extract |
1/2 to 3/4 cup milk |
Directions:
1. In a large bowl, beat the sugar, oil, milk, coffee, eggs and vanilla until well blended. Combine the flour, cocoa, baking soda, baking powder and salt; gradually beat into sugar mixture until blended.
2. Pour into two greased and floured 9-in. round baking pans. Bake at 325° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.
3. For frosting, in a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Add enough milk until frosting reaches desired consistency. Spread frosting between layers and over top and sides of cake. Yield: 12 servings.
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