The Best Chocolate Cake Ever - cooking recipe

Ingredients

2 cups all-purpose flour (I use Gold Medal brand)
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
1 cup milk
1/2 cup all-purpose flour
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
2 teaspoons vanilla extract

Preparation

Sift together dry ingredients in a large mixing bowl.
Add oil, coffee, and milk; mix at medium speed for 2 minutes.
Add eggs and vanilla; beat for 2 more minutes. Batter will be thin.
Pour into 2 greased and floured 9 inch cake pans.
Bake at 325 for 25-30 minutes.
Cool cakes for 15 minutes before removing from pans. Cool completely on wire racks.
To make the icing, combine the milk and flour in a saucepan and cook until thick, stirring often to prevent it from being lumpy. Cover and refrigerate until cool.
In a mixing bowl, beat butter, shortening, sugar, and vanilla until creamy.
Add chilled milk/flour mixture and beat for 10 minutes.
Frost cake after is it completely cool.
Refrigerate cake until just before serving.