You indeed: 2 cups all-purpose flour1 teaspoon salt1 teaspoon baking powder2 teaspoons baking soda3/4 cup baking cocoa2 cups sugar1 cup canola oil1 cup brewed coffee1 cup milk2 large eggs1 teaspoon vanilla extract 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.)Pour into two greased and floured 9-in. round baking pans (or two 8-in. round baking pans and six muffin cups).Bake 25-30 minutes. Cool 10 minutes before removing from pans. Cool on wire racks.Meanwhile, for icing, combine 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 mixture and beat 10 minutes. Frost cooled cake. Yield: 12 servings.
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.)Pour into two greased and floured 9-in. round baking pans (or two 8-in. round baking pans and six muffin cups).Bake 25-30 minutes. Cool 10 minutes before removing from pans. Cool on wire racks.Meanwhile, for icing, combine 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 mixture and beat 10 minutes. Frost cooled cake. Yield: 12 servings.
INGREDIENTS: 1/2 litre milk,5 egg yolks,80 g sugar, 50 g cocoa,100 g fresh cream
1. Heat up the milk. Beat the egg yolks and sugar in a bowl.
2. Pour in a little boiling-hot milk, beating all the time, then pour in the rest of the milk and blend.
3. Return the mixture to the saucepan and leave to thicken, stirring continuously.
4. Do not allow the cream to boil.
5. Once it coats the back of the spoon it is cooked. Leave to cool for a while. Add the cocoa and whip the mixture.
6. Add the fresh cream and whip again.
7. Leave the cream to cool before pouring into the ice-cream churn for freezing.