MOIST CHOCOLATE CAKE

INGREDIENTS:

• 4 cups all purpose flour
• 3 cups sugar
• 9 tbsp cocoa powder
• 1 tbsp instant coffee
• 1 tbsp baking soda
• 1 1/4 tsp salt

• 1 1/4 cups vegetable oil (can use canola oil)
• 3 cups water
• 4 tbsp white vinegar
• vanilla (I usually omit this)

or if you're making just a small cake, you can use just half of this recipe:

• 2 cups all purpose flour
• 1 1/2 cups sugar
• 4 1/2 tbsp cocoa powder
• 1/2 tbsp instant coffee
• 1/2 tbsp baking soda
• 1/2 + 1/8 tsp salt

• 1/2 + 1/8 cup vegetable oil (can use canola oil)
• 1 1/2 cups water
• 2 tbsp white vinegar
• vanilla

PROCEDURES:

1. Preheat oven to 180 degrees Celcius or 350deg.
2. Don't forget to lower temperature by 10degC or 25degF if baking on a dark or non-stick pan.
   
3. Grease a 10x14 rectangular or two (2) 10x2 round pans or line muffin pans with baking cups. If using the half recipe, use two (2) 8x2 round pans. One recipe will make about 40 3-oz cupcakes.
4. Mix all the dry ingredients thoroughly and make a well in the center.
5. Add the liquid ingredients and mix until free of lumps. You can use a stand or hand mixer for this. If using a mixer, there is no need to make a well in the center.
   
6. Pour into baking pan/s and bake for 40-60 minutes or until toothpick/cake tester comes out clean when inserted.
7. For cupcakes, bake for 25-30 minutes.
8. Transfer to wire rack and cool before frosting.

*****

CHOCOLATE FUDGE FROSTING

(this one's very yummy)

Mix the following and cook over double boiler until thick.

• 1 cup cocoa powder
• 2 cups sugar
• 3 cups milk (I use evaporated filled milk)
• 1/2 cup flour
• 1/2 cup butter, softened
  

1. Stir occasionally to remove lumps and when mixture starts to thicken, stir more often. This may take longer to cook but it's worth the time.
2. Cook until thick enough to spread on cake. Do not attempt to cook this directly on fire,
3. Allow the icing to cool down a bit before frosting the cake.

NOTE: from http://mybakingmomma.blogspot.com/