Cake.docx

INGREDIENTS ---- 1 1/2 CUPS UNSALTED COLD BUTTER, CUBED 2 3/4 CUPS SUGAR 4 LARGE EGGS 3 3/4 CUPS ALLPURPOSE FLOUR MIXED WITH 3/4 CUP UNSWEETENED CHOCOLATE POWDER AND 1 TSP. SALT 1/2 CUP FRESH MILK OR 1/4 CUP EVAPORATED MILK + 1/4 CUP WATER MIXED WITH 2 TSP. LEMON OR CALAMANSI JUICE OR WHITE VINEGAR 1 1/2 CUPS HOT WATER MIXED WITH 1 TBSP. BAKING SODA LINE AND GREASE A 2 1.2 X 13 1/2 X 9 1/2 RECTANGULAR PAN. BAKE IN A 350 F PRE-HEATED OVEN FOR 1 HOUR. FOR ICING ---- 1/2 CUP UNSWEETENED CHOCOLATE POWDER 1 1/2 CUPS FRESH MILK OR 3/4 CUP EVAPORATED MILK + 3/4 CUP WATER 1 CUP SUGAR 1/2 TSP. SALT 1/2 CUP CORNSTARCH 2 EGGYOLKS 4 TBSP, BUTTER COMBINE ALL THE INGREDIENTS EXCEPT BUTTER AND COOK IN A DOUBLE BOILER UNTIL THICK. ADD BUTTER UNTIL MELTED THEN FROST CAKE WHILE STILL HOT. SPRINKLE WITH CHOPPED NUTS OR DESIRED TOPPINGS.

Ingredients

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2 cups all-purpose flour

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1 teaspoon salt

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1 teaspoon baking powder

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2 teaspoons baking soda

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3/4 cup baking cocoa

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2 cups sugar

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1 cup canola oil

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1 cup brewed coffee

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1 cup milk

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2 large eggs

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1 teaspoon vanilla extract

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FAVORITE ICING:



1 cup milk

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5 tablespoons all-purpose flour

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1/2 cup butter, softened

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1/2 cup shortening

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1 cup sugar

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1 teaspoon vanilla extract

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Nutritional Facts 1 serving (1 piece) equals 636 calories, 37 g fat (10 g saturated fat), 61 mg cholesterol, 549 mg sodium, 73 g carbohydrate, 2 g fiber, 6 g protein. Directions

1.

Preheat oven to 325°. Sift together dry ingredients in a bowl. Add oil, coffee and milk; mix at medium speed 1 minute. Add eggs and vanilla; beat 2 minutes longer. (Batter will be thin.)

2.

Pour into two greased and floured 9-in. round baking pans (or two 8-in. round baking pans and six muffin cups).

3.

Bake 25-30 minutes. Cool 10 minutes before removing from pans. Cool on wire racks.

4.

Meanwhile, for icing, combine milk and flour in a saucepan; cook until thick. Cover and refrigerate.

5.

In a bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk mixture and beat 10 minutes. Frost cooled cake.Yield: 12 servings.