Description
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
- ¾ cup 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
- ½ cup vegetable oil, such as (Crisco®)
- 2 eggs
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10×13-inch baking pan.
- 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.
- 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.
- 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.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 16