Recipes

Preheat oven to 325 degrees.

Prepare your pans:

You can use Two 9-inch round pans or One 13 x 9 pan. For round cake pans, TRACE around bottom edge of cake pans on sheets of Reynolds Parchment Paper. Cut out the circles and place them in the bottom of the pans. For rectangular pan, use the same method as above, cutting only one sheet and laying it in your pan.

In a large mixing bowl, sift together dry ingredients. Add oil, coffee and milk and mix at medium speed for 2 minutes. Add eggs and vanilla and beat 2 more minutes. Expect batter to be thin.

Pour into pan/pans. Bake 13 x 9 for about 45 minutes or 9-inch pans for about 30 minutes. Cool in pans for 15 minutes and then carefully remove from pans on a rack. Slowly peel off parchment paper and cool completely.

While cake is baking, make the frosting. Combine the milk and flour in a saucepan and cook over low heat until thick, whisking constantly. Cover and refrigerate until chilled.

In a medium bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk and flour mixture and beat for 10 minutes. Frost cooled cake and enjoy!

We store this cake in the refrigerator and enjoy it cold. It can also be eaten at room temperature.