Moist Chocolate Cake

I found this recipe when I received  the Premier Edition of Taste of Home in 1993. (I've been a subscriber ever since!) It became my husbands favorite chocolate cake, so I've been making it for him every year... for either his birthday or Father's Day. This year, it will be for Father's Day.
I am one of the few that do not like coffee, so I was very happy when I found I couldn't taste it in this cake. But, I do believe the 1 cup of coffee in this recipe makes all the difference in the flavor. This is one of the 'moistest' cakes we've ever tried! And the frosting....oh my, I can't get enough of it!


MOIST CHOCOLATE CAKE

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 3/4 cup baking cocoa
• 2 cups sugar
• 1 cup canola oil
• 1 cup brewed coffee (I use Folgers Instant)
• 1 cup milk
• 2 eggs
• 1 teaspoon vanilla extract 
•  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

Directions

• 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. (Batter will be thin.)
• Pour into two greased and floured 9-in. round baking pans (or two 8-in. round baking pans and six muffin cups).
• Bake at 325° for 25-30 minutes. Cool cakes for 10 minutes before removing from pans. Cool on wire racks.
• 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. 
• 12 servings.