Yid.Dish: Moistest Chocolate Cake

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Carol Koenig’s “Moistest Chocolate Cake”
I used to love my birthday cakes decorated with roses made from the frosting below, colored with a little red food coloring. These days, I’d probably use a drop or two of beet juice to achieve that perfect pink color.


2 cups flour
1 tsp salt
1 tsp baking powder
¾ cup cocoa
1 tsp real vanilla
2 cups raw sugar
1 cup canola or vegetable oil
1 cup organic milk
2 eggs (free range, of course)
1 cup hot coffee (I actually recommend instant stir-in coffee for this recipe. Save the good-quality strong stuff in your pantry for breakfast.)

Combine dry ingredients. Add oil, hot coffee and milk. Mix at a medium speed for 2 minutes. Add eggs and vanilla and beat 2 minutes more. Pour into a greased and floured 9×13 or layer cake pan. Bake 25-30 minutes at 350 degree.


1/2 lb powdered sugar
2-3 tbsp milk
1 ½ heaping tsp soft butter
1 tsp vanilla

Beat with mixer 3-5 minutes. If too thick, add milk, a smidge at a time. Variation: add 2 tbsp cocoa for chocolate frosting.

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