Moist Chocolate Cake and a Giveaway (Finally!)

Chocolate cake with white frosting is probably my all time favorite cake.  I have a few of these recipes with this combination on my blog and this is another worthwhile addition.  With colored sprinkles added it just can't get any better for me.  This recipe comes from the new Taste of Home Magazine- 100 Most Requested Recipes.  I don't buy many cookbooks these days because you can just find so much online. Rarely do I buy a magazine but this one is special.  It has recipe after recipe that I just can't wait to make.  This cake is the first recipe I've made from the magazine so we're off to a good start!

I also am having a giveaway!  It has been FOREVER since I've had one so I guess it is about time!  Since I have 2 copies of Nick Malgieri's The Modern Baker book I thought this would be a good one to give to someone else.  This has all your basic baking recipes with lots of pictures.  The cover alone made me buy it! To enter this giveaway please just let me know what your favorite thing to bake is - cake, cookies, pies, casseroles, etc.  For more than one entry please "like" Mocha Me on Facebook and for another entry just "follow" me on Pinterest!  Leave a separate comment for each entry!  Contest is open until midnight on February 12.  Good luck!!! (Giveaway is open to U.S. residents only.)

Moist Chocolate Cake
2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
3/4 cup cocoa
2 cups sugar
1 cup canola oil
1 cup brewed coffee
1 cup milk
2 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

Sift together dry ingredients in a bowl. Add oil, coffee and milk; mix at medium speed for 1 minute.  Add eggs and vanilla; beat 2 more minutes. Mixture will be thin.
Pour into 2 greased and floured 9-in baking pans or (8-in round baking pans and 6 muffin cups).
Bake at 325 degrees F for 25 - 30 minutes. I used 8-in pans and baked it for about 35 minutes.  Cool cakes for 10 minutes before removing from pans.  Cool on wire rack.
Meanwhile, for icing, combine the milk and flour in a saucepan; cook until thick.  Cover and refrigerate.


In a bowl, beat butter, shortening, sugar and vanilla until creamy.  Add chilled milk/flour mixture and beat for 10 minutes.  Frost cooled cake.