Special Chocolate Cake I Recipe

Name: Special Chocolate Cake I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 2 cups white sugar; 3/4 cup unsweetened cocoa powder; 1 teaspoon salt; 2 teaspoons baking soda; 1 teaspoon baking powder; 2 eggs; 1/2 cup vegetable oil; 1 cup milk; 1 teaspoon vanilla extract; 1 cup cold, brewed coffee; 1/4 cup all-purpose flour; 1 cup milk; 1 1/2 cups confectioners' sugar; 1/2 cup butter; 1/2 cup shortening; 1 teaspoon vanilla extract

Servings: persons

2 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
1 teaspoon salt
2 teaspoons baking soda
1 teaspoon baking powder
2 eggs
1/2 cup vegetable oil
1 cup milk
1 teaspoon vanilla extract
1 cup cold, brewed coffee
1/4 cup all-purpose flour
1 cup milk
1 1/2 cups confectioners' sugar
1/2 cup butter
1/2 cup shortening
1 teaspoon vanilla extract

1
Preheat oven to 350 degrees F (175 degrees C).
2
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.
3
Pour into a greased 9 x 13 inch pan. Bake for about 40 minutes.
4
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!

1583

kcal

Calories

Fat

243

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups all-purpose flour, 2 cups white sugar, 3/4 cup unsweetened cocoa powder, 1 teaspoon salt, and more.

Yes, Special Chocolate Cake I falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Special Chocolate Cake I

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