Grandma’s Moist Chocolate Cake

Grandma’s Moist Chocolate Cake
•    2 cups all-purpose flour
•    1 teaspoon salt
•    1 teaspoon baking powder
•    2 teaspoons baking soda
•    3/4 cup baking cocoa
•    2 cups sugar
•    1 cup corn oil
•    1 cup brewed coffee
•    1 cup milk
•    2 large eggs
•    1 teaspoon vanilla extract
•    FAVORITE ICING:
•    1 cup milk
•    5 tablespoons all-purpose flour
•    1/2 cup butter, softened
•    1/2 cup shortening
•    1 cup sugar
•    1 teaspoon vanilla extract

1.    Preheat oven to 325°. Sift together dry ingredients in a bowl. Add oil, coffee and milk; mix at medium speed 1 minute. Add eggs and vanilla; beat 2 minutes longer. (Batter will be thin.)
2.    Pour into two greased and floured 9-in. round baking pans (or two 8-in. round baking pans and six muffin cups).
3.    Bake 25-30 minutes. Cool 10 minutes before removing from pans. Cool on wire racks.
4.    Meanwhile, for icing, combine milk and flour in a saucepan; cook until thick. Cover and refrigerate.
5.    In a bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk mixture and beat 10 minutes. Frost cooled cake. Yield: 12 servings