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1239 - Moist Coffee Chocolate Cake #




Description

This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.

If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.

Don't forget to check Shirley's blog.

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.


 

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