“This is a great chocolate cake that my family loves especially with it's whipped cream frosting!” - by DAVEK312
Ingredients
Adjust Servings
Original recipe yields 1 - 9 x 13 inch cake
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Combine and sift together 2 cups flour, 2 cups sugar, cocoa, salt, baking soda and baking powder. In a small bowl, blend together eggs, oil, 1 cup milk and 1 teaspoon vanilla; combine with dry ingredients. Mix thoroughly and then stir in one cup cold coffee (may use instant coffee). Batter will be very thin but it bakes into a rich, dark, moist cake.
- Pour into a greased 9 x 13 inch pan. Bake for about 40 minutes.
- To Make Whipped Cream Frosting: Combine 1/4 cup flour and 1 cup milk, adding milk slowly and beating until smooth. Set over moderate heat and stir constantly until thickened. Set aside to chill completely. Combine 1 1/2 cups confectioners sugar with 1/2 cup butter and 1/2 cup shortening beating until light and fluffy; stir in well cooled flour-milk mixture and beat at high speed until thick and creamy. Add 1 teaspoon vanilla and beat until thoroughly combined. Spread frosting over cooled cake. Enjoy!
Nutrition
Amount Per Serving (18 total)
- Calories
- 363 cal
- 18%
- Fat
- 18.7 g
- 29%
- Carbs
- 47.5 g
- 15%
Based on a 2,000 calorie diet
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Reviews (12)
Rate This Recipe
"I made this cake on new years eve, and then, it was DEE-LISH-USS!!! But then I made it a second time, it was a bit dry and you could actually TASTE the coffee, which you're not supposed to. So when me..." See more and my mom made it a 3rd time, we changed it up a bit, we use 1 full cup of oil instead of 1/2, and added a bit more vanilla, and it was... THE BEST CAKE EVER! A keeper fo sho."
naples34102
"My review is for the cake only, which is moist and delicious with a deep chocolate flavor. Light and fluffy with a coarse, open crumb - I'm almost inclined to say too light and fluffy and bordering s..." See morequishy. Tastes great, but it could be a little sturdier. I made this as cupcakes, and because they were so soft and spongy they were a bit of a challenge to frost."
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