Excellent chocolate cake from scratch with a twist. The coffee adds an extra dimension to the flavor. This has been everyone's favorite for years. A great recipe when paired with a cream cheese frosting. Very moist and enjoyable. You won't go back to a boxed cake again. Also makes great cupcakes.
Ingredients
- 2 cups all-purpose flour
- 0.75 cups unsweetened cocoa powder , sifted
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 cup milk
- 1 cup brewed coffee
- 1 teaspoon vanilla extract
- 2 cups white sugar
- 0.5 cups vegetable oil , Crisco®
- 2 eggs
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x13-inch baking pan.
-
2
Combine flour, sifted cocoa, baking soda, and baking powder in a bowl. Combine milk, coffee, and vanilla extract in a 2-cup liquid measuring cup.
-
3
Combine sugar, vegetable oil, and eggs in a large bowl; beat with an electric mixer until smooth and creamy. Add flour mixture in 2 batches, alternating with milk mixture, beating batter briefly after each addition. Batter will be very runny. Pour batter into the prepared cake pan.
-
4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Remove from the oven and let cool completely.
Nutrition Facts
Per serving
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