Sift dry ingredients together. Then add liquids, all but coffee. Last add hot coffee. Bake will be very thin. A very moist cake. Bake at 325 degrees F. for 35 minutes or until center of cake springs back when lightly touched.
Cook flour and milk until thick. In a separate bowl mix sugar, shortening, and margarine. Beat until fluffy. Then beat in cooled flour-milk mixture and spread over cooled cake. Must be cold.
Mix together and beat until fluffy. Add more water if needed to make a good spreading consistency. Very good! Takes some practice with the middle part.
By Robin from Washington, IA
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If you put the white-frosted cake in the freezer until the white icing is firm, the chocolate glaze goes on much easier...
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