Moist Chocolate Cake
 
2 C. flour
1 t. salt
1 t. baking powder
2 t. baking soda
3/4 C. unsweetened cocoa
2 C. sugar
1 C. vegetable oil
1 C. hot coffee
1 C. milk
2 eggs
1 t. vanilla extract
Favorite Icing:
1 C. milk
5 T. flour
1/2 C. butter softened
1/2 C. shortening
1 C. sugar
1 t. vanilla extract
Sift together dry ingredient in a mixing bowl.  Add oil, coffee and milk; mix at medium speed for 2 minutes.  Add eggs and vanilla; beat 2 more minutes, batter will be thin.  Pour into two greased and floured 9" cake pans or 2 8" cake pans & 6 muffin cups.  Bake at 325 for 25-30 minutes.  Cool cakes 15 minutes before removing from pans.  Cool on wire racks.  Meanwhile for icing combine the milk and flour in a saucepan, cook until thick.  Cover and refrigerate.  In a mixing bowl beat butter, shortening, sugar and vanilla until creamy.  Add chilled milk/flour mixture and beat for 10 minutes.  Frost cooled cake.