Recipe 1239 - Moist Coffee Chocolate Cake
Recipe 1239 - Moist Coffee Chocolate Cake
(by Donna [Miller] Unger - friend)
3 cups flour
2 cups white sugar
6 TBSP Hershey's cocoa
2 tsp. baking soda
1 tsp. salt
12 TBSP canola oil
2 TBSP cider vinegar
2 tsp. vanilla
1 cup cold water
1 tsp. instant coffee
1 cup boiling water
In a large bowl add flour, white sugar, cocoa, baking soda and salt--stir. Add
canola oil, cider vinegar, vanilla, and cold water--stir until mixed. Dilute the 1
tsp. instant coffee in the 1 cup boiling water--add to the batter and stir until
mixed. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350
degrees for 30-35 minutes--test with a toothpick for doneness. When cooled,
frost as desired.
Continue to:
Other Recipes:
- 1178 - Strawberry Sour Cream Jell-O
- 1239 - Moist Coffee Chocolate Cake
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- 1015 - German Chocolate Chip Cake
- 1025 - Cinnamon Sticky Buns
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About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
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