The Best Chocolate Cake Ever

My grandmother taught me how to make this cake. This is the most moist chocolate cake I have ever tasted. It was my dad's favorite and now it is my husband's favorite too. The first 11 ingredients are for the cake and the last 6 are for the icing.

• Ready In: 1 hr
• Serves: 10-12
• Yields: 1 2 layer cake

Ingredients

• 2  cups all-purpose flour (I use Gold Medal brand)
• 1  teaspoon salt
• 1  teaspoon baking powder
• 2  teaspoons baking soda
• 3⁄4 cup  unsweetened cocoa
• 2  cups sugar
• 1  cup  vegetable oil
• 1  cup  hot coffee
• 1  cup milk
• 2  eggs
• 1  teaspoon vanilla extract
• 1  cup milk
• 1⁄2 cup all-purpose flour
• 1⁄2 cup butter, softened
• 1⁄2 cup shortening
• 1  cup sugar
• 2  teaspoons vanilla extract

Directions

1. Sift together dry ingredients in a large mixing bowl.
2. Add oil, coffee, and milk; mix at medium speed for 2 minutes.
3. Add eggs and vanilla; beat for 2 more minutes. Batter will be thin.
4. Pour into 2 greased and floured 9 inch cake pans.
5. Bake at 325 for 25-30 minutes.
6. Cool cakes for 15 minutes before removing from pans. Cool completely on wire racks.
7. To make the icing, combine the milk and flour in a saucepan and cook until thick, stirring often to prevent it from being lumpy. Cover and refrigerate until cool.
8. In a mixing bowl, beat butter, shortening, sugar, and vanilla until creamy.
9. Add chilled milk/flour mixture and beat for 10 minutes.
10. Frost cake after is it completely cool.
11. Refrigerate cake until just before serving.