Moist Chocolate Cake

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
3/4 cup unsweetened cocoa
2 cups sugar
1 cup vegetable oil
1 cup hot coffee
1 cup milk
2 eggs
1 teaspoon vanilla extract

Favorite 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

Sift together dry ingredients in a mixing bowl. Add oil, coffee and milk; mix at medium speed for 1 minutes. Add eggs and vanilla; beat 2 more minutes. (Batter will be thin.) Pour into two greased and floured 9-in. x 1-1/2-in. cake pans (or two 8-in. cake pans and six muffin cups).

Bake at 325 degrees for 25-30 minutes. Cool cakes 15 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 mixing bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk/flour mixture and beat for 10 minutes. Frost cooled cake. Makes 12 servings.